Porcini mushrooms - Fresh

(lat. Boletus edulis and related group)


Peak of the season: June/August 

Packaging: 3 kg

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. 



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 purchasing the boletus from pickers, we clean and classify them according to our customer requirements. The packing is done in wooden crates, usually of 3 kg. 

Depending on the size of the cap, the product is mainly classified into three groups: garniture, medium and grande. It is stored at the temperature of +2 to +4 ∞C.



Chantarelles - Fresh

(lat. Cantharellus cibarius)


Peak of the season: Mai/June 

Packaging: 3 kg; 1 kg; 0,5 kg 

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. 



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

Right after purchasing the chantarelles, we dry-clean them, remove all mechanical impurities and damaged parts, and store them in the cooling chamber on +2∞C to +4 ∞C. 

The packaging is done in wooden crates of 3 kg net or into chip-baskets of 1 kg and 0,5 kg. On request of our customers, we sort them according to their size.