It is a classic grill dish made from a blend of high quality pork and beef and classic spices.
This is a traditional grill dish made from a blend of high-quality pork and beef and with spices in which the taste of onion is more pronounced.
This is a traditional grill dish made from beef only. A true grill speciality that can transform even the most average cook into a great barbecue master. The ground beef is enriched with just the right amount of spices.
This is a grill dish combining cheese with a selected blend of pork, beef from young cattle and smoked meat. A feast that will enchant you with its differentness.
This is a blend of high quality minced beef and pork with spices, for those who like to stick to tradition.
It is made from a blend of high quality pork and beef, with spices where the taste of onion is a little bit more pronounced.
Here the cheese combines with a selected blend of pork, meat of young cattle and smoked meat. A feast that will charm you with its differentness.
This is a pljeskavica made only from beef, a true grill favourite. Beef from young cattle, enriched with just the right amount of spices.
The pork chops are seasoned, well-hung and ready for frying or grilling.
Sausages for grilling - classic
These are pork sausages that are prepared for grilling or frying in the pan.
Sausages for grilling - spicy
These are for all who love tasty and spicy pleasures.
The grilling of pork ribs is no longer compulsory only in America, but they are also in our country a real hit, because after eating them everybody will lick all their fingers. Preparing and grilling pork ribs will show whether you are a true grill master or just an apprentice. The goal must be to make the ribs so soft that the meat falls off the bones and melts in the mouth.
Try the steak Argentino z dežele as an indispensable part of gourmet indulgence. Argentino is a boneless rump steak of young Slovenian cattle. It is lightly flavoured with chili salt and well-hung, which is a must for every good steak.
This is a steak from young cattle that has been cut off the back and loin so that it has a T-shaped bone. On one side of the bone is the rump steak on the other side the lung roast. It is dry-cured and has a thickness of at least 2 - 3 cm. We quickly fry it on a hot grill and let it rest for at least 5 minutes after grilling.
This is a boneless rump steak of young cattle. It is lightly seasoned with salt and well-hung.
This is the king of steaks, or a beef roast steak with bones. Because of the long bone, it resembles an axe, hence the name Tomahawk steak. Leave the steak at room temperature for at least 30 minutes and salt it well, just before baking, a good pinch on each side, as well as pepper the meat well, but you can skip this step and pepper the already fried steak later.