Jalapeno, Pepperoncini, Macedonian peppers…

Our peppers are locally grown and are harvested by our contracted farmers during the months between July-October. Following the harvest, peppers are delivered to the production site within 24 hours, where they are washed, selected and placed in fermentation tanks. Each pepper variety are prepared on separate production lines for fermentation.

During fermentation, acid, salt, PH levels as well as color and texture are controlled and assessed daily.

Following fermentation, picked pepper can be packed as final product whole or sliced, based on customer’s request in variety of packages.

Our facility is IFS and BRC certified.