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Smoked delicacies

Each butcher pretends that he has secrets that start with the way you hold the knife, but the skill and speed of the assessment and knife work make the cutting a true art. Here is where the delicious smoked good, calling you from the shops, start. The taste? Words are too poor, but the taste of fresh rich meat smoked with spices, or boiled and smoked, deserves the status of patrimony element for the area.

Smoked hock
Smoked hock
+2…+5°C, 10 days
Odorhei hock
Odorhei hock
+2…+5°C, 10 days
Smoked boneless ribs
Smoked boneless ribs
+2…+5°C, 15 days
Spare ribs
Spare ribs
+2…+5°C, 15 days
Jowl with paprika
Jowl with paprika
+2…+5°C, 20 days
Smoked garf bones
Smoked garf bones
+2…+5°C, 10 days
Smoked fat
Smoked fat
+2…+5°C, 30 days
Fat with paprika
Fat with paprika
+2…+5°C, 20 days
Smoked spare ribs
Smoked spare ribs
+2…+5°C, 10 days
Smoked ribs
Smoked ribs
+2…+5°C, 15 days
Smoked pork knuckles
Smoked pork knuckles
+2…+5°C, 10 days

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