Already at the entrance to the Tauris Spišská Nová Ves production plant, the heart of every lover of meat products must rejoice with joy. The unmistakable smell of sausages can be really insistent, especially when a long time has passed since breakfast and lunch is still not in sight.
"I like to go to Spiš very much, also because of the traditional Spiš nature and hospitality. There is a family atmosphere, almost no fluctuation. When guests come, they always treat them with sausages first and only then take them to the operation that smells...," said Ivan Treľo, Human Resources Director and Member of the Board of Directors of TAURIS, a.s. It was at his invitation that we came to the operation in Spišská Nová Ves. With Tauris, we have organized pre-Christmas competitions for three years in a row, the winners of which were rewarded with rich gift baskets full of fragrant sausages. And each time there was an invitation to one of the establishments. We have already visited Ryba Košice, Tauris in Rimavská Sobota and with the last group of winners we went to Spiš.
Eva Eliášová, K amila Gondová and L adislav Réves (in the photo from the left) had no idea what to expect from the visit and tour of the establishment. They have not been in any food business so far, with the exception of poultry farms in Košice, in the year of... a long time ago. "It was still in high school and the poultry houses didn't make a big impression on me at the time," Kamila Gonda recalled.
The most popular products from the production of the plant in Spišská Nová Ves with customers on the Slovak market include Mediteran and Zipser sausages. Not only these sausages, but also sausages and other products are made only from meat.
They win prestigious awards every year. At this year's Danubia Gastro exhibition, three Tauris products won first places in their categories: Pastrami, tuna delicacy and Tribeč salami in their categories.
Accompanied by Ladislav Štofila, we visited the entire operation. Dressed in disposable coats, gaiters and headgear, we went through several "cleaning stations", where we had to disinfect our shoe covers, hands and in some parts we had to put on masks.
We were very interested in the enthusiastic explanation of the director. We saw the whole cross-section of production.
A slicing center that specializes in the production of cold cuts, sausages and bacon in the traditional home way, chilled minced meat preparations and frozen minced meat. It was opened in 2015. Products from Mojmírovce and Rimavská Sobota are also imported and cut to this center.
We also looked at "cubing", i.e. cutting bacon into cubes and wrapping them, mixing minced meat. We liked the drying rooms, where hundreds of salami and sausages hung, and we also peeked into the smokehouses, where meat products are smoked exclusively on beech chips.
Were our winners interested in the show?
Kamila Gondová: "I liked everything very much, it was so professional, I was also very pleasantly surprised by the cleanliness and hygiene of the environment."
Eva Eliášová: "It was very interesting, I certainly won't encounter something like this anytime soon. This is not an easy job at all, people work in the cold, often perform one-sided movement, there is constant noise... And I was also interested in the hygiene and cleanliness of the environment. The rules in the food industry are very strict, after all, we have heard how often they have inspections and audits."
Ladislav Reves: "It was perfect, cleanliness everywhere, I was also impressed by the very professional and enthusiastic explanation of the director, it was amazing. I tend to watch on YouTube how some things are made, but it's completely different live. The whole visit and the tour were beyond my expectations."
Photo: František Gregor
