Tag 'Pork'

Smoked baleron is a traditional Polish meat product made from carefully selected cuts of pork neck. Its delicate, slightly salty note and soft texture make it an excellent addition to sandwiches or as an ingredient in cold appetizers.

Smoked homemade ham delights with its juiciness and delicate, pink interior. It is characterized by a subtle flavor and aromatic scent that stimulates the senses. This is a perfect example of how traditional methods can transform ordinary meat into a true feast for the palate. Ham and other homemade specialties, such as smoked sausages, are excellent proof that the best flavors are created by ourselves in the comfort of our home.

Salmon-style pork loin is a unique homemade delicacy that impresses with its richness of flavor and aroma. It is perfect for preparing exquisite sandwiches and a variety of rolls.

This recipe is a traditional method for preparing pork loin, which includes marinating the meat in a brine with aromatic spices, then smoking to achieve a deep flavor, and poaching to ensure the right tenderness and juiciness. This process guarantees a rich and complex aroma, perfect for lovers of refined meat dishes.

No store-bought sausage can replace homemade sausage from a smoker. We know the ingredients it's made from - it doesn't contain the chemicals added to store-bought ones. We usually make sausages from ground pork, veal, beef, lamb, chicken, or rabbit. Sausage casings are made from pork, lamb intestines, or synthetic materials. The sausage is dried before smoking, then cold or hot smoked depending on the type. For us, the best is from pork neck meat, hung on a rod, partially dried, known as "broken."