Original recipies
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
Original recipies
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 –
Original recipies
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
Original recipies
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
Original recipies
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