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Products
Smoke-dried, dry-cured sausages
Boiled small sausages, sausages
Boiled sausages
Hot-smoked sausages, small sausages
Smoke-dried products
Hot-smoked products
Meat preparations
Cookery products
Hot-smoked “Capital” bacon
Product realization in vacuum:
18 days
Vacuum package:
350 g;
700 g
Storage conditions:
0-(+6)°C
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Hot-smoked pork shin
Hot-smoked “Capital” bacon
Hot-smoked cheek meat
Hot-smoked ham "Kauno"
Hot-smoked broil "Česnakinis" with garlic
Hot-smoked broil "Aukštaičių"
Hot-smoked neck with garlic
Hot-smoked fillet "Panevėžio"
Hot-smoked pork flank
Hot-smoked pork shoulder "Ąžuolo dūmas"
Hot-smoked “Amateurs” bacon
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