Original recipies

Ingredients: Dry curing Tail – preferably with fat and skin – weight approx. 3 kg Peclosol – 60 g / 3 kg (optimal standard –

Dry cured, hot-smoked Ingredients: Sposób przyrządzenia: Peklowanie Caroenda, pepper, mustard seed is gently crushed in a mortar – in this way we release more aroma

( Cold smoked ham ) 1. Raw material: Bone-in and leg pork ham – 12 kg. 2. spices for marinade using the dry method: Dry