Ingredient list

Pork roast seasoning is a traditional Czech blend of spices and herbs designed for preparing classic roast pork. It usually contains caraway, marjoram, garlic, pepper, salt and paprika, ingredients that are an integral part of traditional Czech cuisine. The blend is rubbed into the meat before roasting, and garlic pressed into small cuts in the meat plays an important role too. The result is tender, juicy roast pork with a characteristic golden crust and unmistakable aroma. This seasoning also works well for pork shoulder, neck or knuckle. It is a beloved helper for Sunday cooking and festive occasions.

Pork sausage is a traditional meat product made from coarsely ground pork stuffed into natural or artificial casings. It is seasoned with garlic, paprika, caraway, pepper, and other spices according to regional traditions. It is produced in raw, cooked, or smoked varieties. On the grill or in a pan it cooks quickly and satisfyingly, and is served with mustard, horseradish, bread, or rolls. It also works well in goulash, with cabbage, in bean dishes, or as an ingredient in soups. Pork sausage is a popular choice for barbecues, markets, and traditional festive occasions.

Pork shoulder is a cut of meat taken from the front upper part of the pig, specifically from the shoulder and blade area. It is a fattier and more connective-tissue-rich cut, which makes it ideal for slow cooking, braising, and roasting. During long cooking, the collagen in the muscle breaks down into gelatin, resulting in incredibly juicy and tender meat. It is widely used for stews, ragouts, roasts, and pulled pork dishes. It is also a popular ingredient in the production of sausages and cold cuts. In terms of flavour, it is richer and more pronounced than leaner cuts such as the leg or tenderloin.

Pork skin is a byproduct of pork processing with a wide range of uses in traditional cooking. Boiled pork skin is added to headcheese, black pudding, and other processed meat products, contributing a gelatinous texture thanks to its high collagen content. Dried and fried pork skin becomes a popular crunchy snack known as pork rinds or cracklings. Pork skin is also used as a raw material for the production of food-grade gelatin. In health-conscious cooking, it is valued as a natural source of collagen. When slow-cooked, it releases a rich broth and helps naturally thicken dishes.

Pork tenderloin is the most tender and delicate cut of pork, located along the spine in the loin region. It is a long, cylindrical muscle that is almost entirely free of fat and connective tissue, making it one of the leanest and most prized pork cuts. Its subtle flavour and silky texture make it best suited to quick cooking methods, ideally pan-searing, grilling, or roasting in the oven. The key is not to overcook it, so it stays juicy and succulent. It can be served whole as an elegant roast, sliced into medallions with a sauce, or wrapped in bacon. Loved in restaurants and home kitchens alike for its quick preparation and outstanding taste.

Pork tongue is a smaller offal cut from the pig, classified among the so-called red offal. It has a firm, slightly grainy texture and, when properly cooked, becomes tender, juicy, and full of flavour. Before cooking, it is usually soaked or blanched, then simmered in salted water with spices. After cooking, the outer skin is peeled off. It is used in cold cuts, aspic dishes, as a filling for bread rolls, or as a base for sauce-based meals. In traditional Central European cuisine, it is often served cold with mustard or horseradish. It is an excellent source of protein, zinc, and B vitamins.

Port wine is a fortified wine originating from the Douro Valley in northern Portugal. It is made by adding grape spirit (aguardente) to fermenting must, which halts fermentation and preserves the natural sweetness of the wine. It comes in many styles, ruby, tawny, vintage, and white port. In cooking, it is an excellent ingredient for sauces paired with red meat, game, liver, or cheese fondues. It is also well suited to desserts such as chocolate creams, fruit compotes, and glazes. Tawny port, with its nutty aroma, is a wonderful companion to cheese boards and desserts, while ruby styles work beautifully in meat dishes.

Potassium metabisulfite, listed as food additive E224, is a chemical compound used as a preservative and antioxidant in the food industry. It releases sulfur dioxide, which inhibits the growth of microorganisms and prevents oxidation, thereby extending the shelf life of food products. It is most commonly used in winemaking, brewing, dried fruit production, fruit juices, and pickled goods. Home cooks may encounter it when making homemade wines or preserves. People with a sulfite allergy should avoid it, as it can trigger allergic reactions or asthma symptoms. Its use in the EU is regulated, with strictly defined maximum permitted levels in food products.

Potato dough is a versatile base used in a wide range of traditional dishes. It is made by combining boiled mashed potatoes with flour, egg and salt, resulting in a soft, slightly tacky mixture with a subtle earthy flavour. It is used to make potato dumplings, gnocchi, stuffed pockets and sweet potato rolls. The quality of the dough depends mainly on the variety of potato used, floury types with a low water content are ideal, as they require less flour and yield a lighter, more flavourful result. Potato dough is a fundamental skill in Czech, Italian and German cooking alike.

Potato starch is a fine white powder obtained by extracting starch from potatoes. In Central European cuisine, it is a traditional thickener for sauces, soups, and creams. Compared to cornstarch, it produces a more transparent and glossy result with a more neutral taste. It is also used in baking, where it adds lightness to batters, and as a binding agent in patties and potato dishes. Potato starch is naturally gluten-free, making it a popular ingredient in gluten-free baking. When thickening, it is first dissolved in cold water and then added to hot liquid. It forms the basis of many traditional Central European recipes.

Potatoes are one of the most widely grown and important foods in the world. This root vegetable originated in South America and arrived in Europe in the 16th century. They have a mild, subtly earthy flavour and are an excellent source of carbohydrates, potassium, vitamin C and dietary fibre. In the kitchen they are incredibly versatile, they can be boiled, baked, roasted, fried or mashed. They form the basis of soups, side dishes, dumplings, pancakes and salads. Different varieties vary in starch and water content, which determines their suitability for specific cooking methods. Waxy potatoes are ideal for salads, while floury ones work best for mash and dumplings.

Poultry is one of the most widely consumed types of meat in the world. It includes meat from chickens, turkeys, ducks, geese, and other birds raised for food. Compared to red meat, it is lower in fat, rich in protein, and easy to digest. In the kitchen, it is incredibly versatile, suitable for grilling, roasting, braising, and boiling. Its mild and slightly neutral flavour makes it an excellent canvas for marinades and spices. Poultry is a staple ingredient in cuisines around the globe and a popular choice for those seeking a healthier diet.