We have always been faithful to our way of understanding cooking and our commitment to high quality workmanship. That’s why we believe in preparing our own meat products and sausages directly in our production plant.
We always use authentic, recognisable and low-processed ingredients which we elaborate through artisanal, traditional processes but with the most modern technology. We oversee the quality and organoleptic characteristics of our ingredients because we firmly believe that we are what we eat, and for that reason wish to offer recipes of maximum quality.
We prepare products with the Viena seal using the utmost care and dedication.
We make our frankfurter from the best beef and pork, seasoned with herbs and spices and stuffed into a natural casing or skin. We follow a completely traditional technique currently employed by pork producers. While the functional option is to use collagens and artificial casings or skins, at Viena we prefer the quality of the natural casing to obtain an artisanal product, slightly irregular in shape but with great features. It’s a longer process to which we devote time and passion so that we can maintain the quality and organoleptic attributes of the ingredient.
Just biting into it produces the characteristic crunch in the mouth.
The country sausage is also prepared in our central plant and stands out for the slightly spicy flavour that comes from the black pepper. It’s one of our menu’s classics. We maintain its homemade qualities by using natural pork casings and respecting each ingredient so that it contributes the fullest flavour.
On the one hand we have the texture: at the first bite the skin offers a little resistance makes a crunching noise; on the other hand we have the flavour and aroma, which give it the organoleptic touch typical of natural sausages.
We make our own hamburgers with 100% male beef, 12 to 24 months old. It’s tasty, tender meat with little fat. The traditional preparation process, natural composition and 130-gram weight combine to make our hamburger a premium product, robust and with a sensational flavour.
When we say our bacon is completely artisanal there can be no doubt. The fresh meat is bought and cured for five days in salt, sugar and other ingredients. It’s then hung for a full day, so the pieces can and stretch and the meat relax. Finally it’s smoked over beech chips and dried for eight days at a constant temperature and humidity to control the curing process. The result is unique bacon with a strong taste, differentiated from others by its deep, authentic smell.
Cevapcice is one of the most emblematic dishes of our menu. From the very beginning we have made the mince using only beef, seasoned with mustard and pepper, following traditional processes and maintaining the utmost respect for the product.
Joff or porchetta
Joff or porchetta is a pork roast that we prepare in Viena in our own way with great care and dedication. It’s a process we begin by opening the pork belly, stuffing it with lean pork meat and pork top sirloin, seasoning it with spices, tying it and roasting it in the oven. We follow traditional techniques by which we roast the joff slowly for four hours. During this time, it’s basted with rum, which little by little is absorbed until it creates a caramelised, crunchy coating, contrasting with the more juicy, spongy interior of the piece.
We roast the joff slowly for four hours. During this time, it’s basted with rum, which little by little is absorbed until it creates a caramelised, crunchy coating, contrasting with the more juicy, spongy interior of the piece.
At our plant we prepare all of our recipes with care and passion in every little detail of each part of the process. For us, the production process is key, so we work with the utmost respect for the original flavours of all our ingredients.