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Valdori

 

In our contemporary world, many people start to lose faith in huge processing plants for both their absolute automatized production lines and neglectful attention of crafters to the made goods. Fortunately, Valdori has been, for all its existence years, preserving the human touch to the manufactured meats for we believe only this way one can achieve the best quality and taste
 

   "Cook as if for your own family" - the most precise statement which can describe the approach our company is taking to ensure that everyone – us, our family members, and friends – can take a piece of our goods to their homes and eat dinner with the whole family.

Our product is like a gold coin – both sides look good to the eye –, not only we make delicious and high-quality meat products, but also we look after the price affordability.

 

About us

Since the beginning of laying the foundations of the factory in 2004, our goal was to create one of the leading meat processing plants in Latvia.

We built our factory from scratch, hired professional staff, invested in contemporary equipment with only one specific purpose: to manufacture flavorful meat goods – without any compromise!

For nearly 20 years, we have been constantly evolving, improving products, acquiring new technologies. Valdori has never allowed itself to stop making the meat market more compelling to the customer.

Most importantly, we keep our integrity intact.

We know that sausages are not just a common and basic consumer product. For this reason, Valdori crafters have always been doing by hand a part of the manufacturing process; just as in old days, in the days before the industrialization. Such a considerate attitude gives meat goods mouthwatering taste as if they were home-made. Our factory, therefore, uses a creative approach to keep consumer’s experience at its peaks.

We are happy to continue our meat craftsmanship, especially in the area of both traditional and novel recipes.

We are not only attentive to our consumers' habits, but also are seeking improvement on a daily basis

 

We craft competitive products using both carefully selected raw materials and the latest technologies that meet all quality and safety requirements.

 

For we pay close attention to the wishes of consumers, our knowledgeable field specialists can manage various consumer tastes; moreover, they sometimes even are capable of exceeding consumers’ expectations.

In the near future, our plan is not only to maintain the already achieved high quality of meat products, but also to continue to amaze our customers with new products!

People can find our products not only in all retail chains in Latvia, but also in other places like Scandinavia or Southern Europe.

The desire to please the buyer does not limit itself to presentations of the novel crafts. We are regularly organizing tastings, interesting promotions, and discount campaigns.

3500
Our meat products are available at over 3,500 outlets.
66
We produce 66 sausages every minute.
9
Our production area is large enough to accommodate 9 basketball courts.
20
One in twenty people in Latvia uses one of our meat products in their daily diet.
3,3
In 365 days of production, we use so many kilometers of envelope that it could wrap Latvia around its border 3.3 times.

Quality

Our laboratory

Every day, our laboratory closely monitors the quality of raw materials and cooked foods.

Inspection of raw materials

Meat, spices, onions, garlic, and cheese are pre-treated to make sure they are free from germs, bacteria, modified gene products, antibiotics, and preservatives. 

Inspection of minced meat

We exclude the presence of non-recipe components.

Inspection of ready-to-consume goods

  • Microbiological examination;

  • Testing for the absence of allergens;

  • Verification of compliance with storage periods.

The Control

 Every day at 9 AM, we do a quality control: we check the taste, colour, smell and visual appearance of our merchandise.

 

 Safety

In case we find an error in the technology, we withdraw the entire product line. However, such events are extremely rare.

 

Analysis equipment

FoodScan - an automated device that detects moisture, protein, fats, and other ingredients in food products.

Our 12 daily quality control steps:

  • Examination of raw materials;
  • Examination of documentation;
  • Water quality control;
  • Veterinary control;
  • Control of raw materials at intermediate stages of production;
  • Quality and reliable production system inspection;
  • Temperature control throughout the plant;
  • Control of work with allergens;
  • Laboratory control;
  • Checking products for declarations/certificates;
  • Tasting;
  • Dealing with complaints.

Products

We are both proud of our products and are confident that in our food assortment anyone can find something suitable for their taste and aims.

Valdori produces a wide range of meat goods based on worked through and customer-checked recipes.

Among more than 120 diverse products, we offer several types of sausages, barbecues, boiled, semi-dried, cold-smoked sausages, servelads, dozens of distinct types of smoked and dried meat, shashlik, kupats, and fresh meat.

Crafty employees guarantee the quality of our products by following strict adherence to production standards.

We buy the highest quality raw materials from reliable partners.

Long-term cooperation allows us to evolve together – not only constantly setting and fulfilling new quality requirements for ourselves, but also delighting more and more demanding consumers with a sophisticated sense of taste.

Boiled sausages Cervelats Finger Sausages Barbecue Sausages Semi-dried sausages Smoked goods Pâtés Cold-smoked goods Chicken meat crafts Shashlik Semi-finished products
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Who trusts us

Cooking together

 
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Ciabata with cheese&ham
Ciabatta, which in Italian means – a morning slipper. It is a fermented wheat dough bread. The peculiarity of ciabatta is its crisp crust and pulp with large pores. Try our recipe: fill this Italian bread with Valdori ham, mushrooms, and chees
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How to choose wine for meat?
Red wine is ideal for fried, grilled meat. It brightens the taste of the food and completes it. American scientists have experimented to determine the compatibility of the taste of wine and food. It turns out that the excellent compatibility is due t
Read more
 
Spicy ham braid
Spicy ham braid is a terrific way to replace the traditional patties, dough, and other similar products with something truly delicious and original. Firstly, it is easy to prepare. Secondly, the recipe can be adjusted to your specific taste - adding
Read more
 
Meatballs in tomatoes
Meatballs are one of the dishes anyone can cook themselves. Besides they will go well with various sides - rice, potatoes, pasta, and even grilled vegetables. Enjoy your meal! Visas mūsu receptes arī Youtube kanālā
Read more
 
Asparagus in cheese&ham sauce
Asparagus is becoming increasingly popular in Latvia; more and more people are including it in their diet. In Germany, for example, they can be found in the spring in every kitchen. These green vegetables are healthy and have high vitamin&mineral
Read more
 
"Makawao" Hawaii pizza
Hawaiian pizza lovers should definitely try this recipe. The traditional chicken and pineapple combination has been upgraded with smoked pork, which will bring a pleasant change to the so-obvious HAWAII combinations. Easy and quick to make. A great
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Ham rolls
Ham rolls as a warm or cold snack. Extrmely easy to prepare. A great alternative when one gets tired of  traditional pies with meat. Enjoy your meal! Visas mūsu receptes arī Youtube kanālā
Read more
 
Hasselback Swedish Potatoes
Hasselback (hasselbackpotatis) is a popular dish in Swedish cuisine. For the first time, this delicious way of cooking potatoes appeared in Stockholm's Hasselbacken restaurant. This recipe has gained popularity worldwide and has dozens of variations.
Read more
 
3 ideas for bacon burgers
3 bacon burger ideas using our smoked ham. A great lightning-fast meal for an informal meal with your friends or family. Feel free to experiment by changing meats, sauces, and buns. Try and make sure you can make the best burger in the town. Visas
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Stuffed pumpkin with pork chop
The well-known berry - pumpkin, one can prepare in hundreds of ways. We, of course, chose to make it in combination with our smoked pork chop!   The preparation is amazingly simple, the result is spectacular and the taste - just fantastic. Yo
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Ground chicken shashlik with plums in bacon
A great way to cook shashlik in a non-traditional way. The minced meat is marinated just like shashlik, rolled in flakes, roasted on the grill or in the oven. The preparation is not complicated, but the cooking time because of the marination is wel
Read more
 
Chicken in pork coat with potato croquettes
 Smoked pork breast in combination with chicken fillet and fried potato croquettes. Quick and easy to cook. Watch the video below. Visas mūsu receptes arī Youtube kanālā
Read more
 
Chicken in pork coat with potato croquettes
 Smoked pork breast in combination with chicken fillet and fried potato croquettes. Quick and easy to cook. Watch the video below. Visas mūsu receptes arī Youtube kanālā
All articles >

Interesting facts

The famous sausage maker Johann George Laaner from Germany was the one who had invented hot dogs. In 1804, he moved from Frankfurt, where he studied butcher's trade, to Vienna and opened a butcher shop. A year later, Laaner offered shoppers his latest invention, a hot dog, called "Vienna" or "Frankfurt".

 

Before the Beijing Olympics, Usein Bols had 100 chicken nuggets a day for the whole week. He won 3 gold medals in the Olympics.

In Japan, red meat was banned until the arrival of Westerners. Because the emperor thought that it was red meat that promoted the growth of foreigner visits, he lifted the ban.

Salami "peperoni" is an American invention. In Italy, the word "peperoni" means pepper.

The “Chicken Fries” recipe originated in Scotland as locals tried to figure out how to make the most use of pork lard.

The terms "white" and "red" meat originated from the Victorian era's strict moral views. At that time, it was not accepted to publicly pronounce the words: breast and hip.

Two of the most unusual types of sausages are the "sweet sausage" (vegetarian, made from biscuits and condensed milk, which may also contain sprouted wheat, sea cabbage, and millet) and the "golden sausage". 

The so-called "blaue zipfel" is popular in northern Bavaria. Actually, it is not at all blue. The name comes from the production - sausages are cooked in large quantities of vinegar. They have a whitish color and a sour taste.

In one of Düsseldorf’s restaurants, one can taste the golden sausage – a typical sausage by content -, yet covered with a thin layer of 585 gold. The restaurant owner believes that gold is necessary for the digestive system and overall health.

Airports have special equipment that analyzes fragrances from passengers' luggage to detect explosives. Often these devices transmit false signals when they check German tourist bags. These errors happen because the sausages contain sodium nitrite (which maintains a reddish colour of processed meats). This chemical, however, is a common ingredient in many explosives.
The most popular sausages in Germany are Bavarian white sausages. They contain 30% of pork, which gives the white color. The remaining two-thirds are veal, lemon peel, parsley, onion, salt, pepper, spices, and aromatic herbs. White sausages are also called Munich sausages because they were invented by Moses Zep from Munich.

Nowadays no one is surprised by cheese with mold, but sausage with mold is rare. In Italy, such sausages are called salami. They are matured in cool cellars. The salami overlaps with a greenish-yellow mold within about a month, which in turn becomes dense and gray within three months. This colour indicates that the sausage is ready for use.

The classic Nimberg sausages are the size of a small toe, so there are dozens of such sausages in one serving. In the Wurzburg area, on the other hand, meter-long sausages are crafted, which then are tied into the ring shape.

No human can compete with the predatory animal in meat-eating. For example, a wolf can eat 10 kilograms of meat at a time.

In 2013, the winner of the Hot Dog Eating Contest ate 69 hot dogs in 10 minutes.

One cannot find the origin of the sausages. The product has already been mentioned in ancient Chinese, Greek and Babylonian scripts. Most likely, sausages were also made by ethnic groups, who did not have their writing.

The ancient Scythians and the Athenians had already been eating meat. At that era, meat was considered a rare product. Bunnies and thrushes were served as delicacies at the dinner table. Only the elite was invited to try such dishes.

In ancient Rome, sausage production had reached industrial scale. Sausages were one of the largest parts of troop supply.

In medieval Europe, sausages were the food of aristocrats. They were made with the finest quality meat and overseas spices, which, at that time, were not accessible to everyone for their market value.

The sausage can be prepared in different ways. In Lithuania, for instance, it was made from smoked hunt meat and served uniquely during the festivities - by pouring an alcoholic beverage onto it and igniting the liquid. The Finnish sausages were baked on hot stones in the sauna.

Born and educated in Germany, Johann George Laner is known as the inventor of hot dogs. He indeed began to produce hot dogs after his transfer to Vienna. For this reason, the Austrians still rightly dispute the origin of the hot dogs.

The classic Italian salami sausage was made in a quite complicated fashion. Not only veal and pig meat, but also a donkey, elk, and turkey were used.

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The word "shashlik" comes from the Turkish language: "shish" - skewer; "lik" - the one on the skewer.

The modern type of barbecue originates from the French seafarers, who, on long journeys, have brought along live goats and, when necessary, grilled the whole goats on skewers, from the beard to the tail, the "barbe a queue".

Japanese use mainly seafood for making shashlik or "tempura". They do not like the smell and taste of smoke in the food, so pickled ginger is a must to get rid of it.

In ancient times, meat was not marinated. To soften the meat, it was soaked in wine, beer, or lemon juice. Australians used strong tea. The use of buttermilk, kefir or carbonated water in shashlik soaking was also a popular practice.

In countries with unique fauna, meat products from exotic native animals are a way of attracting tourists. For example, Australia offers kangaroo meat and Madagascar offers lemur meat dishes.

valdori@valdori.lv
+371 67252000
Granīta iela 10, Rīga