(lat. Boletus edulis and related group)

Packaging: cartons or commerical packages 

Sorting: per request

About Porcini mushrooms

Boletus edulis, known as Cep, Porcini or Penny-bun Bolete, is a most sought-after edible wild mushroom.

Porcini mushrooms are a cult favourite in the culinary arts because of their rich flavour and numerous health benefits. They are, for example, high on antioxidants and a good source of proteins. 

The colour of the boletus ranges from white, light brown, brown, dark brown to red, while inside the stalk it is white. 

Collecting

Fresh boletus is gathered in ecological areas all over Serbia, far away from any pollution, typical for big cities and industrial regions. That is why it could be well said that edible boletus belongs to the rank of ecologically healthy food, enriched by nutritious ingredients specific for that kind. 

Processing and packaging

After cleaning and sorting, we freeze the porcini mushrooms in static tunnels on -30 ∞C, whole, in cubes or only caps.

Frozen boletus is sorted according to thickness, colour of plate and according to its appearance.

We pack the frozen boletus in cartons or commercial packages. 

(lat. Cantharellus cibarius)

Packaging: cartons or commerical packages 

Sorting: per request

About chantarelles

Chanterelle mushrooms are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty and funnel-shaped.

Chanterelle mushrooms are well-loved for their slightly fruity flavour and can be found in small groups in woodland. 

Moreover, eating chantarelles can be of health benefits, as it is, among others, rich on vitamin D. 

Collecting

Most of our Chanterelles are purchased directly from pickers, who collect them deep in the forests of Serbia far away from the pollution of cities and industrial areas. 

Although it can happen that they grow throughout the year, the peak of the season for chantarelles is in Mai and June. 

Processing and packaging 

Before freezing, the chantarelles are being cleaned and sorted accordingly by educated and experienced personnel. The freezing is done in static tunnels on -30 ∞C.