
SMOKED LOIN
It comes from pork loin (pork chops), it is entirely soaked in brine with water, salt, spices and mountain herbs for about 15 days, then it is dried, smoked with beech wood and juniper and slowly cooked at low temperature to keep it juicy.
It is great served warm with sauerkraut or potatoes but it is great grilled too!
KNUCKLE
Our smoked knuckle is soaked in brine for about 10 days with water, salt, pepper, garlic and mountain herbs, then it is dried, smoked with beech wood and juniper and then slowly steamed for a whole night. We recommend it to heat it up with sauerkrauts in bain-marie or roast it to make the rind crunchy.