The Manufacturing
Protocol
From the abattoir to the shipping container, every step is calibrated for safety, consistency, and compliance with international standards.
Raw Material Sourcing
We source exclusively from APEDA-approved abattoirs. Upon arrival, every batch of green pizzle undergoes a rigorous inspection for freshness, color, and temperature.
Cleaning & Fat Trimming
Sticks are washed multiple times using potable water to ensure hygiene. Our skilled technicians then manually trim 100% of the external fat and membranes.
Odor Control & Dehydration
We utilize a proprietary pre-drying treatment to neutralize natural odors. The sticks are then slow-roasted in temperature-controlled ovens to lock in nutrients.
Sizing & Calibration
Once dried, sticks are precision-cut to standard lengths (6" or 12") and manually sorted by thickness to ensure uniform caloric value per pack.
Quality Assurance & Packing
Every batch is tested for Salmonella and E. Coli. Before sealing, products pass through industrial metal detection to guarantee absolute safety.
