Meat products are smoked-dry, using advanced novel steaming smoke generators.
The overheated low-pressure 430°C water vapours are passing through the dust-free shavings of hardwood trees, releasing the flavour, scent and colour of the real smoke.
Under conditions of high humidity and lower temperature of smoke, the tar and polycyclic aromatic hydrocarbons do not form.
All the remaining carcinogenic substances are washed away after the meat is passed thought the water curtains; therefore, the meat products do not have the bitterness, characteristic to the smoked products.