Ingredient list

Smoked pork belly is a popular cured meat product taken from the underside of the pig. The meat is typically heavily marbled with fat, which makes it exceptionally juicy and flavourful after smoking. Before smoking, it is salted or brined, then exposed to cold or hot smoke, giving it a golden-brown crust and an intense smoky aroma. In the kitchen it can be sliced or diced, it works wonderfully in sauerkraut soup, pea soup, bean stew, alongside potatoes or as part of a cold meat platter. It is one of the most beloved smoked products in Central European cuisine.

Smoked pork belly side is a cured and smoked cut taken from the lateral belly area of the pig. This part of the meat is well marbled with fat, which gives it a rich flavour, juiciness and a tender, melt-in-the-mouth texture after smoking. The meat is first salted or brined before being smoked, resulting in a golden-brown crust and an intense smoky aroma. It is excellent on cold platters, in soups, bean dishes and braised cabbage, or served as a side alongside main courses. It is closely related to smoked pork belly and may differ in fat content and preparation.

Smoked pork knuckle is a beloved traditional dish made from pork knuckle that is first marinated in a spiced brine and then smoked. The result is meat with a dark brown skin, a rich smoky flavor, and a juicy, tender texture. In Czech and Central European cuisine, it is served as a hearty main course, typically accompanied by horseradish, mustard, sauerkraut, and bread or rolls. It can be enjoyed both hot and cold. When roasted or reheated, the skin turns crispy and golden, which is a delicacy in its own right. It is a good source of quality protein and collagen found in connective tissues.

Smoked pork neck is a popular cured meat product cut from the neck area of the pig, known for its higher fat content interlaced with muscle tissue. The smoking process gives it a characteristic golden-brown colour, a distinctive smoky aroma, and a rich, full flavour. It can be enjoyed cold on bread or used as an ingredient in warm dishes, it works wonderfully in lentil or pea soup, braised cabbage, garlic broth, and various stocks. It is easy to slice and requires no further cooking if already smoked through. It pairs excellently with pickled vegetables, mustard, or horseradish.

Smoked pork roll is a cured meat product made from pork, typically belly or shoulder, which is rolled into a cylindrical shape, tied with string or wrapped in a net, and then smoked using cold or hot smoke. The result is a product with a distinctive smoky aroma, firm texture, and juicy, flavourful meat. It is most commonly served sliced as part of a cold meat platter, on open sandwiches, or as part of a charcuterie board. It also works well in potato salads, coleslaw-style dishes, or baked in the oven. Smoked pork roll is a staple of traditional Central European cold buffets and butcher shop offerings.

Smoked pork shoulder is a cured and smoked cut taken from the front leg area of the pig. The meat is first salted or brined, then smoked using cold or hot smoke, which gives it a characteristic golden-brown colour and a rich, smoky flavour. It is juicy, finely textured and easy to slice. In the kitchen it works well both cold and warm, delicious on a platter with bread and horseradish, but equally at home in soups, bean dishes, braised cabbage or as the base of a hearty warm meal. The smoking process extends its shelf life compared to fresh pork.

Smoked processed cheese is a variation of processed cheese that has acquired a distinctive smoky aroma through the smoking process or the addition of natural smoke flavoring. It has a smooth, spreadable or sliceable consistency, and its flavor combines mild creaminess with a characteristic smoky note. The smoking gives the cheese a bronze to golden-brown surface color. It is great on charcuterie boards, sandwiches, buttered bread, in baked dishes, or as a dip with vegetables and crackers. It is also popular with grilled foods, where it enhances the overall smoky flavor profile.

Smoked ribs are a popular meat product made from pork side ribs that undergo curing and smoking. The result is juicy, flavorful meat with a distinctive smoky taste that easily falls off the bone. In Central European cuisine, they are widely used in hearty soups and broths, but also served as a main course alongside sauerkraut, potato dumplings, or bread. They are a good source of protein, and the fat in the ribs contributes to their rich, satisfying flavor. Smoking extends their shelf life and gives them an unmistakable aroma characteristic of traditional Czech and Slovak cooking.

Smoked salmon is one of the most popular fish delicacies, prepared from the flesh of Atlantic or Pacific salmon. The fish is smoked either cold (at temperatures below 30 °C), which keeps it silky smooth and almost raw in texture, or hot (above 70 °C), resulting in fully cooked, flakier flesh. It has a distinctive smoky flavour, a delicate richness and a characteristic orange-pink colour. It is served on bread with butter, cream cheese or capers, in salads, on blinis, in sushi or as an elegant starter. It is rich in omega-3 fatty acids and high-quality protein.

Smoked soy granules are a plant-based product made from soy protein, flavoured and processed to imitate the taste of smoked meat. They have a firm, granular texture and a characteristic smoky aroma. Before use, they are typically soaked in hot water or stock, which increases their volume and gives them a tender, meaty texture. They work excellently in meat-free sauces, lentil and bean dishes, stuffed peppers, goulash or as a filling for burgers and wraps. They are popular in vegetarian and vegan cooking as a full-value substitute for smoked meat. They are high in plant protein and low in fat.

Smoked tofu is a plant-based protein food made from pressed soy curd that has been subjected to a smoking process. The smoking gives it a distinctive smoky flavour, golden-brown colour and a firmer texture compared to regular tofu. It is a popular meat alternative, especially in vegetarian and vegan cooking. It works well in stir-fries, salads, sandwiches, pasta dishes and soups. It can also be eaten cold, sliced thinly. Thanks to its high protein content, it is a nutritious and filling ingredient that requires no pressing or draining before use.

Smoked tongue is a delicate meat product most commonly prepared from beef, veal or pork tongue. Tongue meat is naturally tender, nearly fat-free and distinctly fibrous. After cooking and smoking, it develops a characteristic golden-brown colour, a firmer texture and an intense smoky flavour. Before smoking, it is typically cured in salt or a spiced brine. In the kitchen it is most often served cold, sliced thinly with horseradish, mustard or in aspic. It also works well on cold platters, in salads or as a refined starter. It is regarded as a delicacy and a favourite centrepiece of festive tables.