COUNTRY SAUSAGE

For sausages it is best to use pork from fattening pigs weighing over 130 kg. The meat should be cooled down for 48 hours. Raw materials: (For 10 kg of sausage) Class I pork with fat content up to 5% – 4.0 kg Class II A pork with a fat content of up to 20 […]

TAIL SMOKED WITH TRADITIONALLY WARM ALDER-BEECH SMOKE

Ingredients: Dry curing Tail – preferably with fat and skin – weight approx. 3 kg Peclosol – 60 g / 3 kg (optimal standard – 20 g / 1 kg of meat). Mustard in grains – a flat teaspoon of tea Cilantro coriander beans – flat teaspoon Garlic – four medium cloves Allspice – 4 […]

BONE-IN SMOKED PORK LOIN

Dry cured, hot-smoked Ingredients: whole pork loin with bone in – about 4 kg peclosol – 20 g per 1 kg of meat – about 80 g mustard seeded – 4 flat tea spoons coriander in grains – 4 flat tea spoons pepper in grains – 4 flat tea spoons meat lacing string Sposób przyrządzenia: […]

SAUSAGE POLISH WHITE

For sausages it is best to use pork from fattening pigs weighing over 130 kg.  The meat should be cooled down for 48 hours. Raw materials:  ( – for 10 kg of sausage ) – non-labelled meat Class I pork – lean preferably from ham.                       – 2.5 kg Class II pork – high fat content […]

WHOLE PORK LEG HAM

( Cold smoked ham ) 1. Raw material: Bone-in and leg pork ham – 12 kg. 2. spices for marinade using the dry method: Dry pickled marinade salt – 12 kg x 20 g = 240 g Cilantro coriander in grains – 2 tea spoons Mustard in grains – 4 tea spoons English herb – […]