Ingredient list

Poppy seed filling is a traditional sweet paste made from ground poppy seeds, sugar, milk and flavoured with lemon zest, vanilla or rum. It is a staple of Central European and Balkan pastry traditions. It is used to fill cakes, strudels, rolls and sweet buns. Ready-made filling is available in cans or as a chilled product, but it can also be prepared at home. Its dark colour, fine grainy texture and characteristic poppy seed flavour are instantly recognisable and have been loved by generations of bakers.

Poppy seeds are tiny oily seeds from the opium poppy plant, widely used as a favourite ingredient especially in Central European cuisine. They have a mildly nutty, gently sweet flavour and a pleasant aroma that deepens with heat. They are most commonly used in sweet baking, in poppy seed rolls, strudels, cakes, poppy seed gingerbread or poppy seed-filled dumplings. They are also sprinkled on bread rolls, baguettes or used as a topping. In savoury cooking they appear in bread, pasta dishes or as a decorative garnish on cheeses. Poppy seeds are also a good source of calcium, magnesium and healthy fats.

Houbami porcini patří mezi nejcennější jedlé houby v evropské kuchyni. Tento druh patří do rodu Boletus a vyznačuje se pevným masem, hnědým kloboukem a světlým houbovým podhoubím. Vyznačují se bohatou, zemitou vůní a hlubokou, plnou chutí s jemným oříškovým nádechem. Skvěle se hodí do omáček, polévek, risott, těstovin a náplní. Lze je použít čerstvé, sušené nebo mražené, přičemž sušené houbami mají ještě intenzivnější chuť a jsou vynikající pro obohacení vývarů a zásob. Obsahují vysoké množství bílkovin, vitamínů skupiny B a minerálů, což z nich činí oblíbenou surovinu jak mezi sběrači, tak mezi profesionálními kuchaři.

Pork is one of the most widely consumed meats in the world and holds a central place in Central European cuisine. It comes from domestic pigs and is available in many different cuts, from tenderloin and shoulder to neck, belly, and leg. Each cut differs in fat content, texture, and flavor. Pork can be prepared by boiling, braising, roasting, frying, or grilling. It is a rich source of protein, B vitamins, and minerals such as zinc and selenium. Pork forms the basis of countless traditional dishes, from roasts and goulashes to meatloaves and butchery specialties.

Pork belly is a fatty cut of meat taken from the underside of the pig. It is characterised by alternating layers of meat and fat, which give it a rich flavour and juicy texture. It is suitable for roasting, smoking, boiling, and grilling. In Central European cuisine, it is often roasted with caraway seeds and garlic, used in soups, rendered into cracklings, or cured into bacon. With longer cooking times, the meat becomes tender and melts in the mouth. Globally, it is especially popular in Asian cuisine, where it is braised in sweet and sour sauces. It is a hearty ingredient rich in fats and protein.

Pork blade shoulder is a cut from the front leg of the pig, taken from the upper arm and blade area. It is a fattier and more sinewy piece of meat, which makes it perfect for long, slow cooking methods such as braising, stewing, or roasting. When prepared properly, the meat becomes tender and falls apart into juicy, flavourful strands. It is widely used for goulash, ragout, pulled pork, and roasted shoulder dishes. Thanks to its higher collagen content, it adds richness and depth to soups and broths. It is also more affordable than hind leg cuts, making it a great choice for everyday cooking.

Pork blood is a traditional ingredient used primarily in home slaughtering and traditional cuisine. It has a dark red color, a characteristic sweet-iron flavor, and a thick consistency. It is most commonly used in the production of blood sausage and liver sausage, where it forms the base of the meat filling. In some cuisines it is added to a rich soup or other hearty dishes. In addition to its culinary uses, pork blood is rich in protein and easily absorbable iron. Fresh blood must be processed immediately after slaughter. alternatively, it can be purchased in frozen or canned form from specialist suppliers.

Pork bones are an essential ingredient in traditional cooking. They are primarily used to prepare broths and soup stocks, to which they contribute a rich, deep flavor and natural thickening thanks to their collagen content. Roasting the bones before boiling intensifies the flavor and gives the broth a darker color. They are also used in the preparation of aspic, sauces, and braised dishes. In some regions, pork bones are cooked with meat as a standalone dish. Pork bones are an affordable ingredient that allows cooks to create rich, nourishing bases for many traditional recipes.

Vepřový mozek je jemná vnitřnost z prasete, zařazená mezi takzvané bílé vnitřnosti. Má velmi měkkou, krémovou strukturu a jemnou, mírně oříškovou chuť. Před přípravou se obvykle namáčí ve studené vodě a odstraňují se okolní membrány. Nejčastěji se obaluje a smaží na přepuštěném másle nebo sádle, nebo se míchá s vejci podobně jako míchaná vejce. Považuje se za delikatesu zejména v tradiční středoevropské kuchyni. Obsahuje vysoké množství cholesterolu, proto se doporučuje umírněná konzumace. Je zdrojem fosforu, vitamínu B12 a kvalitních bílkovin.

Pork chop seasoning is a flavourful blend of herbs and spices specially formulated for preparing pork or veal chops. It typically contains salt, black pepper, paprika, garlic, marjoram, and other aromatic herbs. The meat is rubbed with the blend before frying, roasting, or grilling, giving it a bold, full flavour with a pleasant aroma. The seasoning helps the chops develop a delicious crust. It also works well with other types of meat such as steaks or chicken thighs. Using this blend significantly reduces preparation time, as there is no need to combine multiple separate ingredients. It is popular in both home and restaurant kitchens.

Pork chops are slices of meat with the bone, cut from the loin section of the pig along the spine. They are among the most popular and versatile cuts of pork in both home and restaurant cooking. Pork chops cook quickly, they can be pan-fried, grilled, or oven-roasted. The meat is tender, slightly fatty, and juicy. They are classically breaded and fried in lard or oil, but equally delicious seasoned simply with salt, pepper, and garlic. Common accompaniments include mashed potatoes, sauerkraut, or potato salad. A timeless staple of Central European cuisine.

Pork cracklings are crispy pieces of fat and skin produced by rendering lard or other animal fat. This traditional Central European snack has a bold, savory, meaty flavor with a satisfying crunch. They are most often enjoyed as a snack on their own, spread on bread, or mixed into potato pancakes, dumplings, and other hearty dishes. Cracklings are also popular as a topping for potatoes or cabbage dishes. They make a great accompaniment to beer evenings or rustic home feasts. Due to their high fat content they are very filling, so they are typically used in smaller amounts as a flavoring or a treat.