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Smoked mackerel

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 cheese

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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