Tradicionalna kmečka klobasa je po svoji sestavi podobna opevani Kranjski klobasi, s tem da ni zašpiljena. Lahko jo kuhamo ali pečemo, k njej pa obvezno ponudimo gorčico, hren in sveži kruh.
Krvavica je prav tako nepogrešljiv del naše kulinarične dediščine. Prava mesna poslatica za vse, ki prisegate na tradicionalno kmečko hrano. Vsak mehak grižjaj bo trenutek veselja, uživanja in zadovoljstva, ki vas bo ponesel v zavetje pred podivjanim vsakdanom, nekam, kjer čas še vedno teče počasneje in je življenje preprostejše.
Kdor je ljubitelj piščančjega mesa na žaru, gotovo ne želi pogrešati slastno mariniranih in hrustljavih piščančjih krilc. Podajo se k prav vsaki prilogi.
Meso je zorjeno po metodi suhega zorjenja.Meso zorimo 4 Tedne v Dry Agerju. Na temperaturi 0°C-2°C in na 82% vlage. V času zorjenja poteka v mesu proces naravne fermentacije, kar daje mesu po končanem zorjenju mehkobo, sočnost in svojstven okus.
Meso je zorjeno po metodi suhega zorjenja.Meso zorimo 4 Tedne v Dry Agerju. Na temperaturi 0°C-2°C in na 82% vlage. V času zorjenja poteka v mesu proces naravne fermentacije, kar daje mesu po končanem zorjenju mehkobo, sočnost in svojstven okus.
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