Italiano
The Italian Kebab
In the last few years, Viro Carni has developed a research to select the best recepies for the production of kebab and it has found the right balance between the tradition of the original country of kebab and the skillful Italian dexterity.
The production process makes use of wide areas with modern structures and innovative equipment, experts and a selected raw material.
Searching for high quality meats and selecting the best spices in the world make our kebab a product of excellence.
With respect to the original culture of kebab, meats are slaughtered according to the Islamic rite.
Market researches identified different kinds of kebab which meet the taste of high demanding consumers. Viro Carni specialized in the production of: chicken kebab, chicken and turkey kebab, turkey and veal kebab.
Viro carni is the only italian company to produce the original mutton kebab.
It always pays attention to changes and it has recently introduced a line for cooked kebabs ready to use. Viro Carni uses the IQF technology; meat is packed in 250-gram-bags or 1-kilo-bags in order to meet the demands of both the small food service (which can’t have cooking machinery inside because of the dimensions) and who wants to enjoy the product comfortably sitting at home.
