Ingredient list

Smoked bones are a byproduct of pork processing that have been cured and smoked. As a result, they carry an intense smoky aroma and a bold flavor that enriches any dish they are added to. They are most commonly used to make hearty soups and broths, during long, slow cooking they release collagen, minerals, and a depth of flavor that transforms a simple stock. They are typically added to sauerkraut soup, bean, or pea soup. An affordable ingredient that can significantly enhance the flavor of homemade broths. In some recipes, they are combined with fresh vegetables and spices for an even richer result.

Smoked Cheddar is a variety of the famous English Cheddar cheese that has undergone a smoking process. Smoking gives it a characteristic golden-brown rind, a more intense and complex flavour compared to classic Cheddar, and a subtle smoky aroma. The taste combines the typical nutty quality of Cheddar with a gentle smoky note. It is excellent on a cheese board, in sandwiches, burgers, gratin dishes or as an addition to sauces and dips. It melts well when heated. Smoked versions are produced both by natural smoking and with the use of liquid smoke.

Smoked cheese is a cheese that has undergone a smoking process, typically using beechwood or fruitwood smoke. The smoking gives it a distinctive golden-brown rind and a rich smoky flavour that varies depending on the type of cheese and the duration of smoking. It can be made from cow's, sheep's, or goat's milk and comes in many varieties, from soft to semi-hard and hard types. In the kitchen, it works well on cheese boards, in sandwiches, and in hot dishes. It melts beautifully, making it a great addition to baked pasta, pizza, stuffings, or soups. It pairs excellently with bread, smoked meats, red peppers, and wine.

Smoked Edam is a variety of the popular Dutch Edam cheese that has been subjected to a smoking process. Smoking gives it a golden-brown rind, a more pronounced flavour and a subtle smoky aroma that complements the naturally mild saltiness and delicate milky taste of Edam. It works well on a cheese board, in sandwiches, on toast, in salads or as part of baked dishes. It melts nicely, making it a good filling for pastry-based dishes too. It is available in various fat contents and can be bought as a whole wheel or pre-sliced. It is produced by both natural smoking and liquid smoke.

Uzená úhoř je tradiční delikatesa připravovaná kouřením čerstvého úhoře nad dřevěným kouřem. Úhoř je tučná ryba s velmi jemným, hedvábným masem a výraznou kouřovou chutí, což z něj činí ceněnou delikatesu v evropské i japonské kuchyni. Bohatý je na omega-3 mastné kyseliny, vitamin A a vitamin D. Nejčastěji se podává jako studený předkrm s chlebem, máslem, citronovou šťávou a křenem, nebo jako součást rybího talíře. Skvěle se hodí také do salátů nebo na kanapky. Při nákupu je důležité zvážit jeho původ, protože evropský úhoř je chráněný druh.

Smoked fish is fish preserved through the smoking process, during which smoke imparts a distinctive aroma, a golden to brownish colour, and an extended shelf life. Fish can be cold-smoked at lower temperatures, leaving it essentially raw, or hot-smoked, which cooks the fish at the same time. The most commonly smoked varieties include salmon, trout, mackerel, halibut, and herring. Smoked fish is typically enjoyed as a cold dish, on buttered bread, in salads, as a spread, or as part of a starter platter. It is also a great addition to warm dishes such as quiche, risotto, or pasta sauces. It is rich in omega-3 fatty acids and protein.

Smoked ham is a traditional cured meat product made from pork leg that is first salted and then smoked using cold or hot smoke. This process gives it a characteristic golden-brown color, a delicate smoky aroma, and a rich, slightly salty flavor. In the kitchen, it is one of the most versatile ingredients, it works well as a breakfast staple, a cold cut, or as an addition to soups, pasta, baked dishes, and stuffings. It pairs excellently with eggs, cheese, vegetables, and legumes. It is available in many forms, whole, sliced, pressed, or diced.

Smoked ham is a traditional meat product made from a pork leg that undergoes a process of salting and subsequent cold or hot smoking. The result is a dark brown meat with a distinctive smoky aroma and juicy, bold flavor. In Czech cuisine it is a beloved staple, typically served boiled with cabbage and dumplings, or added to soups, stews, and potato dishes. The smoking process not only imparts the characteristic taste but also extends the shelf life of the meat. It is available both as a whole piece and pre-sliced. Suitable for slow cooking, roasting, and as a base for broths. Its flavor pairs beautifully with acidic side dishes such as sauerkraut or pickles.

Uzenáč, tradiční uzená ryba v české kuchyni, se nejčastěji připravuje z atlantického sleďa (Clupea harengus). Ryba se nejprve solí a poté studeně uzená, což jí dodává pevnější texturu, intenzivní kouřovou vůni a bohatou slanou chuť. Po mnoho let byla oblíbenou a cenově dostupnou delikatesou ve střední Evropě, široce dostupnou i v době, kdy čerstvé ryby byly vzácné. Obvykle se podává studená jako předkrm nebo svačina, skvěle se hodí k cibuli, hořčici a chlebu. Lze ji také použít do rybích pomazánek nebo salátů. Uzenáč je výborným zdrojem omega-3 mastných kyselin, vitamínu D a bílkovin.

Uzené nohy jsou drůbeží nebo vepřové nohy konzervované a ochucené procesem uzení. Nejčastěji se jedná o kuřecí nohy uzené horkým kouřem, což je činí plně uvařenými a připravenými k okamžité konzumaci. Maso má výraznou kouřovou chuť, zlatohnědou kůži a šťavnatou texturu. Mohou být podávány samostatně jako hlavní chod, v kombinaci s přílohou z brambor nebo zeleniny. Skvěle se hodí také do polévek, jako je česneková nebo kyselá polévka, do salátů nebo jako náplň do sendvičů a wrapů. Jsou oblíbenou volbou pro rychlou přípravu jídla, protože nevyžadují další vaření, pouze ohřátí.

Uzená makrela je oblíbená tučná mořská ryba, která po teplém nebo studeném uzení vyniká intenzivní kouřovou chutí a aroma. Makrela patří mezi nejtučnější ryby a je bohatá na omega-3 mastné kyseliny, vitamin D a vitaminy skupiny B, což z ní činí vysoce výživné jídlo. V kuchyni se skvěle hodí na otevřené sendviče s pomazánkami, do studených mís, salátů, paštik nebo jako součást rybích talířů. Lze ji smíchat s máslem, tvarohem a bylinkami a připravit chutnou rybí paštiku. Prodává se celá nebo jako filety, buď vakuově balené, nebo čerstvě uzené. Má výraznou, mírně sladkou chuť s jemně slaným podtónem, která se skvěle kombinuje s citronem nebo křenem.

Smoked paprika is a spice made from dried and smoked red peppers ground into a fine powder. The most famous version is the Spanish pimentón, particularly from the La Vera region, where peppers are traditionally smoked over oak wood. It gives dishes a pronounced smoky aroma with a sweet or spicy flavor depending on the variety used. It is used in the preparation of meats, marinades, stews, sauces, hummus, soups, and paella. It also beautifully colors dishes to a golden-red hue. It comes in three varieties: sweet, bittersweet, and hot. Store it in a cool, dark, and dry place to preserve its intense flavor and color. It is an essential spice in any well-stocked kitchen.