DRAGON HN FLY produces cooked, cured and semi-prepared meat products. Every stage between delivery and dispatch is timed, cooled and written down.
Boiled and steamed items with a documented core temperature for every batch.
Cold and hot smoking on natural wood chips, with controlled humidity and time.
Portioned and shaped products for kitchens that finish the cooking themselves.
Small-run specialities produced to order for retail and restaurant clients.
Temperature, documents and visual inspection on arrival. A load that fails any of the three is refused at the gate.
Separate zones and separate tools for raw and finished products, with no shared route between them.
Core temperature is measured and recorded for each batch, not estimated from the programme.
Rapid cooling before packing, then vacuum or gas packing with a printed batch code.
Loaded into refrigerated transport only after the temperature of the pallet has been checked.
Raw material arrives with papers that name the farm and the slaughterhouse, or it does not arrive.
A production date is set once. Nothing is repacked to gain another week of shelf life.
A pallet that has left the permitted temperature range does not return to the warehouse.
The label lists what is inside, in the order and the proportion in which it was added.
Write to us about the assortment, packing formats or delivery schedule. We answer with a price list and available volumes.