Smoked carp is a true gem of Polish cuisine, captivating with the delicacy and juiciness of its meat. The meticulous process of salting and smoking with maple and alder wood smoke brings out the fish's natural flavor, imparting a subtle aroma and a golden hue. The soft, perfectly smoked pieces of carp work wonderfully as an elegant warm dish or a sophisticated cold appetizer. It's an exceptional choice for fish lovers who value harmonious simplicity and the highest quality of taste.

Smoked trout is one of the simplest and most classic dishes prepared in the Borniak smoker. With proper preparation, brining, and gentle smoking on alder wood chips, the fish gains a subtle smoky aroma and a golden-brown color. Roasting enhances the flavor and gives the meat a perfect texture. It's an excellent choice for a festive dinner, family lunch, or a healthy snack that can be served warm or cold.

Smoked trout in an apple-herb brine is a unique dish that delights with its delicacy and rich flavors. It's an excellent idea for a refined dinner or a snack during family gatherings.

Smoked pork loin is a traditional cold cut that gains its exceptional flavor and aroma from carefully selected spices and the smoking process in a Borniak smoker. Perfect for sandwiches, salads, or as a refined addition to a charcuterie board.

Smoked bones are an indispensable base for traditional Polish soups such as żurek, white borscht, bean soup, or pea soup. Their deep, smoky aroma enriches the broth's flavor, giving it a distinct and unique character. Prepared in a smoker, the bones gain not only a golden hue but also an exceptional aroma.

Smoked pork loin with bone prepared in the Borniak smoker is juicy meat that becomes the star of every meal. An easy recipe, quick preparation, and an exceptional result—everything you need to amaze your guests!