Production
Founded in 2004 by Turkish brothers Zeynel and Eren, the company was born out of a passion for cooking and the desire to bring the authenticity of traditional Turkish kebab to Italy. Recognizing the lack of a high-quality local producer in the Italian market, the founders launched a business project that is now recognized as a benchmark in the industry.
The company immediately invested in modern technologies and structured production processes, combining tradition and innovation to ensure high standards of quality, hygiene, and food safety. Production is carried out in full compliance with Halal guidelines, HACCP principles, and European regulations, using only fresh, select poultry and beef meats, subjected to rigorous controls throughout the entire supply chain.
1
receipt and control of fresh Halal meat
Fresh Halal meat is received daily and subjected to rigorous compliance and quality checks before being accepted and sent for production.
2
Storage in dedicated cells
The meats are stored in separate cold storage rooms (chicken, turkey and beef), in compliance with controlled temperatures and traceability procedures.
3
Deboning in controlled environments
Boning is carried out by qualified personnel in dedicated areas, ensuring hygiene, food safety, and the integrity of the raw material.
4
Marinated with a mix of selected spices
The meat is seasoned with a blend of carefully selected spices and left to marinate to achieve flavor, tenderness, and consistency.
5
Manual preparation of skewers
The kebab skewers are made entirely by hand by expert operators, who layer the meat according to pre-established sizes and weights.
6
Packaging and slaughtering
The product is securely packaged and rapidly chilled to preserve its quality, freshness, and safety.
7
Stoccaggio in celle frigorifere
After freezing, the kebab is stored at a controlled temperature until shipping and distribution to customers.
