Smoked fish are one of the most popular products on the market. However, smoking your own fish at home gives you a great sense of satisfaction. A home-made mackerel is rich in unsaturated omega-3 and omega-6 fatty acids, and has a delicate and unique flavour. You can decide what kind of wood chips you want to use, and, as a result, decide on the taste and appearance of the dish.
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Smoked sausage made of corned and smoked pork neck. Next to the ham, the most appreciated Polish sausage.
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Smoked Camembert delights with its delicate, creamy interior. Enriched with the smoke aroma, it is perfect for salads.
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Smoked chicken legs
Golden and crispy chicken legs. The meat is delicate, fragile but at the same time very juicy. We love its aroma and aromatic flavor.
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When smoked, the cheese takes on a golden colour and its taste resembles that of “oscypek” cheese (Polish smoked sheep milk cheese). It is slightly salty, and melts in the mouth. After removing from the smoker, the cheese is warm and very soft. After a few hours and refrigerating at a temperature of 3°C, it becomes harder and crispy. The herb mixture can be modified to suit individual taste.
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