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!

This recipe refreshes classic ham hocks by giving them a modern twist, perfect for a variety of occasions. The ham hocks become incredibly juicy and melt in your mouth thanks to a simple brining technique. This spicy dish works great either served alone or as part of a larger feast. Undoubtedly, these ham hocks will quickly become a favorite on your table.

Rollade, a Dutch specialty, is made from thinly sliced meat, in this case, pork neck. This classic delicacy is not only simple to prepare but also delights with its smoky flavor.

American ribs are synonymous with juicy flavor and smoky aroma. The meat is rubbed with a rich mixture of spices, including paprika, garlic, and onion, and then smoked for a long time with oak wood. Before serving, they are often coated with a sweet-spicy barbecue sauce, adding a distinctive, deep sweetness and spiciness. Perfect for eating by hand, these ribs are the essence of American barbecue.