Also, the newly built and successfully operating poultry workshop is waiting for new automated lines this year.
The company’s achievements are also shared about changes that are less visible to the general public, says Dainius Dundulis, the owner of Norfas Group.
The most productive slaughterhouse in Lithuania
In the Šilalė district, in the village of Struikai, there is a “Rivonas” butcher shop, which in 2016 was purchased by Dainius Dundulis, the owner of “Norfas” group, and dedicated employees turned it into a prosperous company. It is now buzzing with the latest technology devices that you won’t see anywhere else in Lithuania. Five years later, the butchery was ripe for even bigger changes – massive construction was underway, new slaughtering equipment was installed.
“The main goals we want to achieve with this slaughterhouse construction project are to increase production efficiency and productivity – the company is the most productive slaughterhouse in Lithuania. Now we slaughter up to 160 pigs per hour. The processing of pork has become significantly better, buyers have already felt it, the carcass is cooled faster. As it cools down faster, the meat reaches the stores faster, which increases its freshness”, said D. Dundulis.
Previously, the slaughterhouse slaughtered between 16,000 and 18,000 animals per month. pigs. After the modernization works, the butcher’s capacity increased to 20 thousand. pig slaughter per month. 7 million to invest in the butcher shop in Šilalė district. euros, which, according to D. Dundulis, will definitely pay off in the long run.
New and modernized equipment speeds up work and ensures quality
Rivona’s technologist Daiva Vaišvilienė confirmed that after modernizing the facilities, the production capacity increased to 20 thousand. pigs per month, up to 160 pigs per hour. The beef cattle preparation line is also actively working: 210 cattle are slaughtered per month, and about 53 tons of cut beef meat are sold.
New devices speed up the work. According to D. Vaišvilienė, last year a new box washing line with automatic box feeding and automatic unloading was installed in the butcher shop. “A new meat grinder with a capacity of 500 liters was purchased due to the increase in production volumes,” says the technologist.
It is also important that the reconstruction of the cattle slaughterhouse has been completed and the slaughtering process is certified according to the FSSC 22000 standard. Pig slaughtering processes are also certified according to the FSSC 22000 standard.
“This year, it is planned to install an automated defrosting chamber for frozen meat, an automated line for the preparation of hot smoked pork products and pickling of semi-finished products – all this will improve the quality of production,” says D. Vaišvilienė about the innovations.
Daiva Vaišvilienė, technologist at Rivona’s butchery / photo by Teodoros Biliūnas.
The newly installed poultry workshop plans to automate the equipment
In 2022, an extension was built near the butcher’s shop in the Šilalė district for the processing of poultry meat. Now this workshop produces about 150 tons of various chicken products per month.
The poultry workshop marinates various chicken parts with different flavors, prepares chicken kebabs, as well as marinated ducks and chickens.
“All products are packed in convenient packages for customers. New – packages for baking in the oven. It’s very convenient, when you bring marinated poultry from the store, you can immediately bake it in the oven, you don’t need to transfer it to a baking dish”, says D. Vaišvilienė.
The poultry workshop also prepares hot smoked products: chicken quarters, thigh meat, snacks from the middle part of the wings. For the convenience of housewives, chopped chicken is also prepared, from which you can easily and quickly cook meatballs or other dishes at home.
According to the technologist, products of the recently popularized cooking method are also being prepared – slow-cooking ducks and chickens. Several types of boiled chicken rolls are also made.
Workshop modernization works are planned this year. According to D. Vaišvilienė, an automated pickling and packaging line for chicken products will be installed, from which the products will directly enter the dosing and packaging line with automatic weighing. About 800 thousand were invested in new devices. euros.
Slow cooking products by Greta Skaraitiene/BNS photo/”Norfa”.
The result of the butchery is products that customers love
“Rivonas” butchery is famous not only for the quantity of products presented, but also for its quality products. According to D. Vaišvilienė, the products of the “Premium” line are especially popular with customers, of which the cured pork pieces are the most popular. Gourmets also appreciated the cured cut of beef, which is a real delicacy.
If traditional, mild-tasting cured sausages were popular in the past, now there is a demand for products with a more interesting taste. Therefore, the line of gourmet sausages has recently been supplemented with sausages covered with mold glaze, seasoned with plums and figs, chorizo with a very expressive and exotic taste, and neck sausage distinguished by tenderness.
And although the holidays always pass at a crazy speed, we could, of course, consider exclusive ham as their classic.
“Cured smoked ham prepared according to ancient traditions has been produced in “Rivona” for about 10 years. The initiative for the recipe came from my aunt, who told me how hams were made in ancient times. To this day, the technological process is left the same – it is salted for a very long time, is smoked and really has the taste and appearance of that ancient ham”, said D. Dundulis.
Teodoros Biliūnas/BNS photo/Norfa’s butcher shop and produce
According to Rivona’s technologist, the production of this ham consists of many stages. First of all, you need to choose quality raw materials, and the pigs must be of a certain weight, as the ham must be neither too big nor too small.
The first stage is boiling brine with lots of spices and all the hams are soaked in it for several days. Only then are they carefully salted with a different mixture of spices and salt. This period with salted ham takes a long time, up to 2 months, after which this ham is matured, dried and smoked for almost another 3 months, so the duration of the whole process adds up to almost half a year.
Teodoros Biliūnas / BNS photo / “Rivona” butchery produces delicacies
Daiva Vaišvilienė assures that we can safely put other products produced in the butcher’s shop on the table during the holidays: large country new hams, country-smoked sirloin, cured pork and beef products – sirloin, sausages, pieces of meat.
Well, if you want to treat yourself, experts recommend one of the newer products – aged beef steak, prepared according to the recipe of Deivydas Praspaliauskas. Aging meat becomes softer, juicier, richer in taste and aroma, and the concentration of valuable substances in it increases. Gourmets especially appreciate this meat because it is very easy and quick to cook.
Dry-aged beef is prepared in Norfa’s own stores. The delivered beef tenderloin is hung in aging cabinets and kept for at least 3 weeks. After that, the meat is cut into steaks and placed in vacuum packaging.
“Aged meat is cut in the form of a steak, you just need to put it on a heated pan with a splash of oil. On the side, you can fry garlic or rosemary, which provide additional aroma and taste,” advised the head of Norfa. butcher D. Bartošius.
Photo by Greta Skaraitiene/BNS/Preparation of aged beef in NORFA
It’s time to prepare for grilling season
By modernizing the slaughtering equipment, we can prepare more efficiently for the grilling season. D. Bartošius, the oldest butcher of “Norfa”, presented the products that we will still see in the store today. And he recommends starting the new season with two new flavors – steaks with orange and pepper marinade and other dishes made from the neck.
“Absolutely new – steak with orange marinade is our new product, which will soon appear in Norfa’s outlets. With this marinade, we will make steak from pork ham,” said D. Bartošius.
Photo by Greta Skaraitiene/BNS/Preparation of aged beef in NORFA
The assortment also includes barbecue with a traditional summer flavor, marinated in herbs and mayonnaise. “The neck kebabs with garlic and pepper marinade, which are popular with customers, remain from the previous season,” said Mr. butcher, and if you want to put the dish in the oven, you can choose a slightly different option – neck with bone, which will be flavored with a new pepper marinade.
In addition, there should be a new, never-before-experienced taste of grilled steak with the aroma of exotic fruits and turmeric. Steak with pepper marinade is an updated product that replaces the previous pork neck.
We should not forget other delicious products, which are seasoned with spices of various tastes and smells, such as pork loin with garlic marinade, shoulder with bone, seasoned with fresh orange marinade.
Bacon with American marinade and ribs with garlic marinade will bring more delicious aromas to the grilling season. And if you are a fan of roast beef, you can season it with pepper marinade.
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2024-04-18 00:34:36