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Produktai

Cold smoked products

What is needed to make a really good product? Well, long and carefully supervised production process, great raw materials, original recipes, love in making, patience in packing and charisma in selling the product! Of course, it is very important to take customers‘requests into consideration. One of the great examples for good meat products – cold smoked flavourful ham „Jubiliejinis“. Our cold smoked flank can be called perfect creation of culinary, as it stands out by its unique amber colour, exceptional taste and aroma. Our pride is dry – cured pork ham. Do you consider yourself a picky and demanding customer? Then it is just to you!

Cold smoked village smoke ham

Product weight: ~1 kg
Vacuum pack: ~0,3 kg; ~0,7 kg
Shelf life in days: ~30
Vacuum pack shelf life in days: ~30
Storage conditions: 0-(+15)°C

Šaltai rūkytas Kaimiško dūmo kumpis
Šaltai rūkyti miestietiški lašiniai

Cold smoked city bacon

Product weight: ~0,7 kg
Vacuum pack: ~0,3 kg; ~0,7 kg
Shelf life in days: ~30
Vacuum pack shelf life in days: ~30
Storage conditions: 0-(+15)°C

Cold smoked pork bacon

Product weight: ~4 kg
Vacuum pack: ~0,3 kg; ~0,7 kg
Shelf life in days: ~30
Vacuum pack shelf life in days: ~30
Storage conditions: 0-(+15)°C

Šaltai rūkyta kiaulienos šoninė
Šaltai rūkyta kiaulienos nugarinė „Skonio kalvė“

Cold smoked pork loin „Skonio kalvė“

Packaging: ~ 900 g; (vacuum: ~ 400 g)
Product realization: 20 day;
Storage conditions: 0 – (+15) ° C.

Salted bacon

Vacuum packaging: ~ 300 g;
Product implementation in vacuum package: 30 days;
Storage conditions: 0 – (+15) ° C.

Cold smoked fat smoke fat

Vacuum packaging: ~ 300 g;
Product implementation in vacuum package: 30 days;
Storage conditions: 0 – (+15) ° C.

Cold smoked loin of rustic smoke

Vacuum packaging: ~ 300 g;
Product implementation in vacuum package: 30 days;
Storage conditions: 0 – (+15) ° C.

Cold smoked loin of Krivio rustic smoke

Vacuum packaging: ~ 300 g;
Product implementation in vacuum package: 30 days;
Storage conditions: 0 – (+15) ° C.

Dried „Bajoriška“ loin

Vacuum packaging: ~ 300 g;
Product implementation in vacuum package: 30 days;
Storage conditions: 0 – (+15) ° C.

Pork fat for greaves

Vacuum packaging: ~ 200 g;
Product implementation in vacuum package: 30 days;
Storage conditions: 0 – (+15) ° C.

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