No substitutes or accelerators. We marinate, smoke over beech wood and let it mature. Just as smoked meats have always been made.
Pork and beef from local farms, butchered by us. No mechanically separated meat.
Dry and wet salting, spices and time in the cold. Several days, not minutes.
Cold and hot smoke from beech wood. The meat slowly darkens and becomes aromatic.
A few more days to mature — then a clean cut with a juicy core.
Do you want smoked meat at home, for an event, or a pig slaughter? Write or come by.