The taste of cold smoked pork fillet will not leave you indifferent, as it is made according to an ancient recipe.

Cooking process: the pork loin is rubbed with a mixture of Lithuanian spices and salt. Then it is kept for 12-16 days in a cool room. After that, it is cured for 5 hours. at a temperature of 45 °C - 50 °C and kept in a cool room for another 7 days.

Nutrition declaration (100 g): energy value 688 kJ / 164 kcal, fat 5.7 g, of which saturated fatty acids 1.8 g, carbohydrates 0.06 g, of which sugar 0.0 g, fiber 0.0 g, protein 28 g, salt 5.0 g

Storage conditions: 0 + 15 °C

Weight: 1 kg