European dried meat, dry pork sausages, smoked pork shoulder, and Westphalian ham
European dried meat will be a perfect addition to your menu. The drying process has the advantage that it allows the flesh to remain longer fit for consumption. And to remain its high nutritional value too. The inhabitants of the Old Continent know it well. That is why you can find a lot of cured meat in their national cuisines. Among them, certainly worth mentioning are traditional dry & smoked pork butt's, hot dry pork link sausage, and smoked pork shoulder. Unlike, for example, cooking, drying meat does not expose it to high temperatures. And thanks to this, it does not lose valuable nutritional values and vitamins. Therefore, dried meats are simply healthier than processed ones. For this reason, add any artificial additives or preservatives to them, is redundant. As a consequence, these victuals are very easy to store and can serve as a packed lunch while traveling.
European dried meat has a long and proud tradition of production. Although the precursors in this method were North American Indians and South African peoples, Europeans have mastered it. That is why their hot porked link sausage, smoked pork shoulder, or Polish kabanosy possess such a remarkable taste. Furthermore, the undeniable merits of their manufacturing are excellent taste and indigenous aroma, as well as the finest quality of the raw material used for the drying process. Products from across the Ocean are known for their natural production techniques as well as the addition of delicious spices. All this adds up to their unique taste, which you will not find in the USA. Imported from Poland, Hungary, Germany, and Romania, our cured meat selections include the finest and top products. They are great for the festive table, both as a component of a course or a separate dish.