The company

RUSA Pickle Production & Trade LTD in its present form was founded in Vecsés, in 1999. Before that, we operated as a private business, and later as a limited partnership. Our family has been cultivating the legacy of the pickling trade for more than forty years now in Vecsés, the cabbage capital of Hungary. Our recipes originate from the heritage of traditional Swabic cuisine, and are constantly renewed and maintained according to the contemporary culinary trends. From the date of our foundation, we have been consciously broadening our market, and enhancing the technological background of the production process. Our products can be found on the shelves of nationwide supermarket-chains and the shops of Budapest, as well as on the stands of markets in the countryside. We also hold interest in the Slovakian and Italian market. Our company produces 20 kinds of pickles, whose packaging is always arranged to best fit the specifics of the product, and the needs of our customers.

PRODUCTION

The dynamicity of our company is also shown in our constantly widening range of equipments. We opened up our new production site in 2007, to which we added two extra halls in the course of the following two years, so now we can process hundreds of tons of pickles every year in an area of more than 1600m2. Our work is made easier by modern stainless processing and packaging equipment, which are as qualified for the current food safety regulations as is the whole facility.

PROCESS

We are strictly overseeing the quality of our products, from the beginning of the production process to its end. We only accept incoming raw vegetables with quality certificates that ensure their origins. This is followed by the washing and hand selection of the raw products, that supports only clean and fine vegetables to carry on through the process. After this, the still raw vegetables are placed inside round plastic tanks, that are big enough to hold hundredweights, in which we add the original marinating liquid, prepared in accordance with the local tradition, that directly develops the long-lasting taste and permanence of the pickles-to-be. The six weeks long fermentation period begins after the hermetic sealing of the tanks. Some of our pickles are produced with lactic-, others with vinegary fermentation process. The main advantage of lactic fermentation is that it doesn’t require external preservatives. Ripe pickles are afterwards transferred to the packaging facility in a closed plastic container. Here they are enveloped into vacuum-bags or guarantee-sealed plastic buckets according to our customers’ preferences. We store our packaged products in our low-temperature warehouse to safeguard their exceptional quality. We also undertake the liability of the products’ transportation, to ensure our distributors and resellers receive the trusted, quality pickles of Vecsés first-hand.