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Slaninica
For the inhabitants of Zlatibor, dry-cured meat specialties, predominantly ham and pastrami, have been a pride and respectable value of that region since the Middle Ages. For those hard-working people, these were not just tasty morsels, their families were fed by those products over the long winter days. Ham and pastrami meant not only enjoyment in flavors but also survival. That's why it's no wonder that quality always came first. The quality of products from Zlatibor became known far and wide - in the 19th century, Zlatibor people became famous on the markets of Užice, Belgrade and Sarajevo, and Zlatibor ham was also found on the tables of distinguished families in Pest and Vienna.
The meat is salted – all sides are well rubbed with the table salt. It is then placed in wooden troughs and left there for five to seven days. After salting, pieces of meat are hung on the ceiling beams of countryside houses. Fresh air constantly flows through the openings on the sides of the houses. The meat is smoked over the home fireplace. The best quality wood, beech or plum, is used for burning.
The story of our company is always
the story of our family. Back to 1885, our ancestor Jovo Stojanović started dry-curing the best quality
pieces of goat leg over the sparks of the fire and the smoke of the beech wood. This skill has been
diligently passed down from generation to generation in our family. On the same property, in the
village of Mačkat, with the desire to share with as many people as possible our family heritage and
the gifts of the nature that surrounds us, in 1992, Aleksandar Stojanović founded the family
company Zlatiborac. Nowadays, within the impressive 45,000 square meters of production capacity,
there is still a smokehouse where it all started more than a century ago.
The knowledge of six
generations of one family is woven into the Zlatiborac company, which preserves the recipe we are
proud of from being forgotten. "Zlatiborac" is a single name for the Stojanović family, who have been
sharing the same passion and love for preparing the highest quality dry-cured meat delicacies since 1885.
Our tradition lasts more than 135 years. And for all this time we have not left the untouched nature, our
Zlatibor and the centuries-old family recipe.
We feel proud of each moment of our history.
The tradition nowadays we still follow, right here in our Zlatibor, takes its first proud steps in the Middle Ages. In the Serbian medieval state starts the production of Užice ham, Užice bacon and Užice pastrami. The craft of dry-curing meat is born.
The inhabitants of the villages around Užice continue to develop recipes for the preparation of meat and cheese, as well as of dry-cured sheep meat.
Jovo Stojanović was born, the originator of our family tradition of dry-curing meat, who turned his wooden house, received as a dowry, into a smokehouse.
Our village Mačkat leads the way in producing dry-cured meat, and the growing of treasure in the Užice region is among the most successful in Serbia.
On the property of our Stojanović family, starts the tradition that we cherish today: salting, smoking and dry-curing meat. The first specialties are prepared from goat leg.
Dry-cured meat specialties from Serbia reach an international audience for the first time at an exhibition in Paris.
Under the rule of Prince Miloš Obrenović, the state regulates the beef, pork, goat, lamb, and sheep meat market in Užice.
Several shops were opened in Belgrade for the sale of Užice specialties made of dry-cured meat, bacon, cheese, kajmak (clotted cream) and juniper, and the products were also regularly offered in Belgrade markets.
Meat processing is of increasingly high quality, fine bacon and ham are arriving from the Užice region to all parts of the country, and the progress in production brings something new to the market - sausages. The quality, this time, is followed by the quantity. Annually, 2,000 head of cattle, 6,000 pigs and between 6,000 and 7,000 sheep are processed.
Producers of ham, bacon, sheep pastrami and beef delicacies from Zlatibor conquer the Sarajevo market. Production is twice as high compared with the period ten years ago.
A particularly important year in our history - Milomir Stojanović was born, who does not allow the family tradition to be extinguished.
-The number of producers of dry-cured meat products in the municipalities of Užice and Čajetina increases significantly. Around 200 households are engaged in the production of dry-cured meat.
An important date for the history of the production of dry-cured meat delicacies - Aleksandar Stojanović founds our Zlatiborac company. With family heritage, natural benefits, and a desire to learn, we were confident from the very beginning that we could offer our customers products of the highest quality.
In the first year of the company's existence, the first international award for quality was won in Madrid - the XVI International Food Award.
The Zlatiborac company complies with the quality standards, in 2009 received the HACCP certificate, while in 2016 met all the requirements of the IFS FOOD standard.
The products of the Zlatiborac company participate for the first time in an international competition organized by the German Agricultural Society (DLG) and win a total of 3 DLG medals.
The Zlatiborac company starts exporting products to the market of the Russian Federation in 2012, and the success in that market led in 2016 to the establishment of the company "Zlatiborac Trade" in Moscow.
"Zlatiborac", more than any other company in the region, continues to receive international awards, thus winning the DLG award for long-term product success at the Ham and Sausage Quality Competition.
After more than a decade of the Zlatiborac company’s foundation, it was time for a new logo.
The production of semi-durable products starts, implementing more than a century long experience. Our customers are now offered with hams in casing and foils, sausages for baking and cooking, as well as high-quality of cooked and smoked products.
A wastewater treatment plant is built in cooperation with the Dutch company MPS - AQUA Industrial Water Treatment B.V. Due to the plant, the environment was preserved and the unhindered release of purified water into the Krivaja river was ensured.
Zlatiborac products demonstrate the leadership role when it comes to quality and win the 100th jubilee DLG medal for quality.
We appreciate all our awards, but still the most precious are those coming from our consumers. "Zlatiborac" has won the award "MY CHOICE" for the twelfth time in a row, the prize for the favorite brand awarded by its consumers.
Jovo Stojanović's smokehouse originating from the second half of the 19th century is in the heart of the production facilities in Mačkat and meat is still dry-cured in it.
The tradition nowadays we still follow, right here in our Zlatibor, takes its first proud steps in the Middle Ages. In the Serbian medieval state starts the production of Užice ham, Užice bacon and Užice pastrami. The craft of dry-curing meat is born.
The inhabitants of the villages around Užice continue to develop recipes for the preparation of meat and cheese, as well as of dry-cured sheep meat.
Jovo Stojanović was born, the originator of our family tradition of dry-curing meat, who turned his wooden house, received as a dowry, into a smokehouse.
Our village Mačkat leads the way in producing dry-cured meat, and the growing of treasure in the Užice region is among the most successful in Serbia.
On the property of our Stojanović family, starts the tradition that we cherish today: salting, smoking and dry-curing meat. The first specialties are prepared from goat leg.
Dry-cured meat specialties from Serbia reach an international audience for the first time at an exhibition in Paris.
Under the rule of Prince Miloš Obrenović, the state regulates the beef, pork, goat, lamb, and sheep meat market in Užice.
Several shops were opened in Belgrade for the sale of Užice specialties made of dry-cured meat, bacon, cheese, kajmak (clotted cream) and juniper, and the products were also regularly offered in Belgrade markets.
Meat processing is of increasingly high quality, fine bacon and ham are arriving from the Užice region to all parts of the country, and the progress in production brings something new to the market - sausages. The quality, this time, is followed by the quantity. Annually, 2,000 head of cattle, 6,000 pigs and between 6,000 and 7,000 sheep are processed.
Producers of ham, bacon, sheep pastrami and beef delicacies from Zlatibor conquer the Sarajevo market. Production is twice as high compared with the period ten years ago.
A particularly important year in our history - Milomir Stojanović was born, who does not allow the family tradition to be extinguished.
-The number of producers of dry-cured meat products in the municipalities of Užice and Čajetina increases significantly. Around 200 households are engaged in the production of dry-cured meat.
An important date for the history of the production of dry-cured meat delicacies - Aleksandar Stojanović founds our Zlatiborac company. With family heritage, natural benefits, and a desire to learn, we were confident from the very beginning that we could offer our customers products of the highest quality.
In the first year of the company's existence, the first international award for quality was won in Madrid - the XVI International Food Award.
The Zlatiborac company complies with the quality standards, in 2009 received the HACCP certificate, while in 2016 met all the requirements of the IFS FOOD standard.
The products of the Zlatiborac company participate for the first time in an international competition organized by the German Agricultural Society (DLG) and win a total of 3 DLG medals.
The Zlatiborac company starts exporting products to the market of the Russian Federation in 2012, and the success in that market led in 2016 to the establishment of the company "Zlatiborac Trade" in Moscow.
"Zlatiborac", more than any other company in the region, continues to receive international awards, thus winning the DLG award for long-term product success at the Ham and Sausage Quality Competition.
After more than a decade of the Zlatiborac company’s foundation, it was time for a new logo.
The production of semi-durable products starts, implementing more than a century long experience. Our customers are now offered with hams in casing and foils, sausages for baking and cooking, as well as high-quality of cooked and smoked products.
A wastewater treatment plant is built in cooperation with the Dutch company MPS - AQUA Industrial Water Treatment B.V. Due to the plant, the environment was preserved and the unhindered release of purified water into the Krivaja river was ensured.
Zlatiborac products demonstrate the leadership role when it comes to quality and win the 100th jubilee DLG medal for quality.
We appreciate all our awards, but still the most precious are those coming from our consumers. "Zlatiborac" has won the award "MY CHOICE" for the twelfth time in a row, the prize for the favorite brand awarded by its consumers.
Jovo Stojanović's smokehouse originating from the second half of the 19th century is in the heart of the production facilities in Mačkat and meat is still dry-cured in it.