Wędliny, wędzonki, kiełbasy
W 2015 roku marka KAMINIARZ, w odpowiedzi na liczne sygnały od dystrybutorów, zwłaszcza z kanału HoReCa oraz konsumentów podjęła decyzję o wdrożeniu szeregu procedur w zakresie organizacji produkcji, których celem było wyeliminowanie z niej glutenu. Przede wszystkim ograniczenia dotyczyły dostawców przypraw.
In 2015, KAMINIARZ, in response to numerous signals from distributors, particularly from the HoReCa channel and consumers, decided to implement a series of production organization procedures to eliminate gluten. First of all, the restrictions focused on spice suppliers. An important part of the process was also training all employees on the gluten-free diet, the risk of contamination and the consequences of consuming even trace amounts of gluten by people with celiac disease and on a gluten-free diet..
In the past fall 2016, the plant successfully passed the audit of the Polish Association of People with Celiac Disease and on Gluten-Free Diet, obtaining a European certificate for gluten-free food labeling. The most popular products of the brand, including smoked and steamed bacon and cured sausages include: Krakowska sausage, Sopocka tenderloin, Cooked or smoked pork roast, Polish sausage..
More information about celiac disease and gluten free diet at: www.celiakia.pl
Elimination of gluten is a sign of the sense of responsibility of the national leader of the bacon segment for supplying the market with such a product. KAMNIARZ mission is to provide bacon to all consumers who want to enjoy the benefits bacon brings to the traditional kitchen.
The list of products marked with a crossed grain logo includes 26 products, but to completely eliminate the gluten risk, KAMINIARZ has decided to eliminate cereal from production entirely, meaning that all products leaving the factory remain free of gluten! This information can be found on the back label of the product.
You can find the recipes for bacon dishes on the "It tasted better with bacon” website. www.lubienaboczku.pl