It added two types of smoked sausages to its product range in the polonez sausage category: Bratwurst and Frankfurter sausages. Beef Bratwurst and Frankfurter, produced from 100% beef, are smoked with shavings of oak, beech and cherry trees, using special spices. Prepared in natural lamb intestine, Frankfurter sausage is suitable to be consumed without peeling it off.
90,000-year-old flavor: Smoked
The smoking technique, which cooks meat with smoke without exposing it to fire, is the rising trend of the world cuisine recently. In fact, smoking, or processing with different names or smoking, is the oldest method of preserving meat since the cave period… So much so that it is known that smoking was done 90 thousand years ago.
The grace that nature offers to man and the table
Whichever tree is used in smoking, that tree gives the food its own aroma. Smoke required for smoking in smoking; It is obtained from wood chips of hardwoods with low tar such as oak, maple, beech, apple and cherry. Instead of the direct wood of these trees, their bark and shavings are used to extract smoke. It is used to add more flavor to the fumigation. On the other hand, this technique has many different benefits. Some of the pathogen-enemy substances in the smoke in the fumigation process pass into food through processing. This prevents the growth of new microorganisms. Smoked meat, as it is antimicrobial, can be stored for longer. This is the secret that smoked meat can last longer …
