OUR PRODUCTS
Our Products
EXTRA CRACKLINGS
Cracklings can be served as an appetizer but can also be added to various traditional dishes, such as cabbage with cracklings or beans with cracklings, giving a unique taste to these preparations. Consuming cracklings helps maintain the immune system because they are rich in essential fatty acids. They also aid in the repair and maintenance of bones and muscle mass due to their high collagen content.
CRACKLINGS
Considered delicacies traditionally prepared at Christmas, cracklings are now a staple on our tables year-round, both in the warm and cold seasons, paired with freshly picked vegetables as well as pickles. Slaughtering a pig without a hot serving of cracklings is unimaginable in our households.
THE CRACKLINGS
Preparing cracklings involves carefully selecting pork fat, cutting it into small cubes, and then frying it in its own lard until it becomes crispy and well-cooked, but without a burnt taste. Additionally, cracklings can be crushed or chopped and mixed into various doughs to make them tender.
CRACKLING PASTE
Crackling paste is delicious served on bread, topped with slices of red onion. Enjoy it and discover reinterpreted traditional flavors. This blend of aromas will provide you with an authentic culinary experience, perfect for any time of the day. It is also ideal for making crackling scones, a traditional Transylvanian recipe, another dish that is worth trying.
LARD
The fats that are not good, and are often confused with healthy ones, are industrial fats, such as margarine. Monounsaturated fats regulate blood pressure and are an important component for the brain; even the nerve cells in the body have a protective coating of monounsaturated fat. The lard resulting from frying cracklings can successfully replace oil and can be added to various pastry recipes (croissants, biscuits), or it can be spread on bread instead of butter.
MEAT IN LARD
Meat preserved in lard is one of the oldest and most widely used methods of preserving meat, dating back to Roman times, and is probably the most tender meat. Accompanied by polenta, beans, sauerkraut, or potatoes, meat preserved in lard can be a convenient delicacy for anyone, at any time of the year—you just need to heat it up.
TOCHITURĂ
Pork tochitura, a traditional dish, is served hot with polenta, assorted pickles, and a fried egg on top. We use fresh, carefully selected meat and homemade sausages, seasoned and smoked with beech wood.
PORK RIND
Pork rind is that traditional delicacy that reminds us of childhood and the fresh smell of meat on Christmas Eve. It can be eaten as is, with a bit of salt, of course, or you can include it with other dishes on a delicious appetizer platter. Pork rind is rich in collagen, which helps restore skin elasticity and supports bone and joint health. The delicious pork rind, well-browned and tender enough to melt in your mouth, is a perfect snack between meals.