Tat Et Entegre
The company was established in 2011 in Aksaray Organized Industrial Zone. Sausages, bacon, and sausages are produced in facilities with a closed area of 2500 m² and an open area of 5000 m². It produces its products with Köy Et, Küme, and Zeynep brands. It is produced with meat grown by local feeders by the traditional Turkish taste.
Who owns Tat Et Entegre and Köy Et?
Ahmet Koçaş owns the brands. The property manager is Ali Irmak.
What Does Village Meat Produce?
Village Meat; sausage, sausage, bacon, roasting, and Hungarian salami.
Köyet Sucuk Produced in Tat Tat Et Entegre
The quality of Köyet Sucuks produced in the facilities is provided by carefully selecting the meat used. Cattle grown in turkey’s agriculture-rich, private regions are preferred. One of these regions is the city of Aksaray, where the facility is located, and its surroundings. The property is located in this area and only feeds animals from growers in the region, confident in its quality and health.
Tat Et Entegre Integrated Hygiene Policy
Aware of the importance of food production, the brand pays the utmost attention to hygiene rules. The property is inspected full-time by the Cameroon system. It manufactures Turkish Food Codex and Regulations and high hygiene processes standards at every stage of production. Et Entegre has preferred Vibroser products and services to ensure structural hygienic conditions in its facilities.