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Processed meat

SOPOT SIRLOIN – pork product; smoked and then seared juicy pork loin.

BEEF COOKED HAM – a product of beef round. Meat cured with spices, seared and then cooked.

PORK HAM – a product of pork. Ham with a partially left thin or thicker fat cover. Cured using a composition of spices.

SMOKED BACON – a product of pork, naturally smoked.

SMOKED FILLET – a product of the finest chicken meat, treated with beech and alder smoke. Its flavour is provided by a traditional marinade with spices; with a delicate texture.

SARMATIAN ROAST – a product of large cut pieces of pork ham, with freshly ground herbs and spices, roasted in natural smoke at a high temperature.

COUNTRY-STYLE REGIONAL SAUSAGE – a product of pork meat, treated with natural beech and alder smoke. Its flavour is achieved using herbal spices, salt and a large amount of garlic.

BIESZCZADY MOUNTAIN SAUSAGE – a product of pork and beef, naturally smoked. The flavour is provided by beef and spices.

SAUSAGE TARTARE – a beef and pork product with fatter pieces of pork, treated with beech and alder smoke.

DRY SMOKED BEEF SAUSAGE – a product of beef, treated with natural beech and alder smoke for a long time. Its flavour is slightly spicy, with a noticeable taste of spices.

HAM SAUSAGE – a product of lean cut ham of pork, treated with natural beech and alder smoke and then seared. The flavour of ham meat with a noticeable taste of herbs and spices.

BAKED PÂTÉ – a product of coarsely ground pork combined with bacon and liver, treated with beech and alder smoke and then baked. Its recipe was entered into the Ministerial List of Traditional Products.

RAW MATURED ROUND – a product of beef round. It is matured over a period of time in spices, which makes it very aromatic and tasty.