From abattoir to bowl

Production process

1. 01Sourcing

   0–4 °C

   Meat, bone and organs from Bulgarian abattoirs and suppliers with veterinary registration. They arrive chilled and are accepted after temperature and paperwork checks.

2. 02Grinding and mixing

   ≤ 4 °C

   Ingredients are ground cold and mixed to the recipe — about 10–15 % bone, 5 % liver and 5 % other secreting organ. Cat menus are ground finer and get added taurine.

3. 03BARF: blast freezing

   −18 °C

   Portions are packed and blast-frozen straight away to −18 °C at the core, locking in freshness and texture.

4. 04Jars: sterilisation

   F₀ ≥ 3

   Jars are sealed and sterilised in an autoclave to F₀ ≥ 3 — the standard for shelf-stable preserves that need no fridge until opened.

5. 05Treats: cooking and drying

   ≥ 90 °C

   Treats are cooked to at least 90 °C at the core, then dried or freeze-dried — crunchy and safe to store at room temperature.

6. 06Lab testing

   Every batch is lab-tested for Salmonella before release. Batches are traceable by the number on the label.

7. 07Cold chain to you

   −18 °C

   Our own refrigerated van in Sofia; thermo boxes with coolers elsewhere in Bulgaria. Frozen parcels ship Monday–Wednesday.