Smoked meats from the Kashubian Smokehouse are made using the traditional flooding method. Carefully selected raw material from the highest quality pork, it is placed in special vats and poured with a mixture of salt and NATURAL SPICES, such as: bay leaf, hand-mashed pepper, horseradish, garlic. The product is not molded, its shape is traditional and follows from the anatomy of the muscle. Products are placed in specially designed nets, which increase their visual value, but are also easily removable for the consumer, leaving a light texture on the finished product.
The products lie in the pickle is the most important thing – for 14 days the products are waiting to be re-cured, juicier and uniquely natural taste of tradition!
The final stage of production is SMOKING with apple wood. The apple tree has a slightly sweet smoke with a subtle fruity aftertaste, thanks to which the smoked meats become tender and dark brown in color.