WHO WE ARE

“I know people,” laughs Alec Mikhaylov. “They say you never want to see inside a sausage factory. But come on in, please. We have nothing to hide. My friends at Food Quest, have made a nice video. See our all-natural ingredients and our modern clean kitchen, you’ll like how we make old-world Ukrainian sausages that we share with people of the United States.”

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WHAT DO WE MAKE

“It’s pretty simple, who we are,” says Alec with a shrug. “We make sausage.
Altogether we make over 50 kinds using only the old-world recipes and
traditional methods. We try to make everything taste just like we remember
in the Ukraine.”

  • DRY SALAMI
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    “After fermentation and smoking, we air dry these salamis for
    1-3 months to blend their flavors and harden their texture.”

  • SALAMI
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    “We coarse grind meats, blend them together and add spices.
    Then we stuff the mixture into natural casings and steam for
    maybe up to five hours.”

  • BOLOGNA
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    “For our bologna, meat is ground very fine and we mix with
    spices and other ingredients. We use natural casings and cook
    to be perfect. Some we smoke, too.”

  • WHOLE MUSCLE
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    “You must enjoy our flavored pork and beef and lamb, duck
    breast, too. We add spices, and maybe smoke, and air dry.
    Flavors are out of this world.”

  • DELICATESSEN
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    “Old-world, Eastern European specialties are some of our
    very favorites. I think you’ll love them like we do.”

HOW DO WE MAKE IT

“We only use the very best ingredients to make our old-world, traditional
sausage, and our kitchen is like from the future,” laughs Alec. “It’s like the
best of old and new — all here to make great sausage for America.”

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IN FIVE STEPS

  • 1

    Premium cuts of meats are carefully
    chosen and always fresh, never frozen

  • 2

    All-natural, fresh spices are specially
    ground and blended the day we used
    them

  • 3

    Sausages are made in our
    state-of-the-art kitchen using
    top-quality methods

  • 4

    Products are smoked using natural
    wood of specific species, never liquid
    smoke added

  • 5

    After careful quality control slices
    can be enjoyed with cheese,
    pickles, bread, and even
    Manzanilla olives