The noble Red Deer venison is infused with a delicate blend of nat(UR)salz rock salt, choicest berries, and finest herbs, before being cold smoked.
The robust flavour of Wild Boar is elevated out with our blend of nat(UR)salz rock salt, berries, and herbs, before being cold smoked.
Encased in pure rock-salt and our own mix of herbs, the Roe Deer enjoys a three week curing period, allowing all the flavours to gently mingle.
The blend of 50% Red Deer venison and 50% Mangalica pork, encased in a thin layer of edible mould is what gives this salami it’s delicate flavour. Ripened over the course of at least 3 months, these sausages are left to hang and dry out naturally.
Cold smoked Wild Boar salami infused with Mangalica pork that has been seasoned with a delicate blend of rock salt, berries, and herbs.
50% Wild Boar, 50% Mangalica pork, pure rock salt, fresh garlic, truffle oil, and a blend of noble herbs come together in these delicious little sausages. The sausages are gently smoked over beech wood, and then finally air cured to perfection.
Cold smoked snack sausages made with Red Deer venison infused with Mangalica pork.
The duck breast is coated in a hearty blend of nat(UR)salz rock salt and herbs before then being quickly hot smoked over beech wood.
Cold smoked cured beef in a blend of herbs and our nat(UR)salz rock salt.
Cold smoked pork tenderloin, combined with a blend of Tichy specialities, coated in truffle oil.
Cold smoked mini-salami and spiced using medium-hot chillies.
Cold smoked Mangalica Pork Bacon
Lard Crackling. Lightly smoked and air cured cuts of Mangalitsa bacon is roughly chopped, and then expertly seasoned with nat(UR)salz natural rock salt, fresh garlic, and pepper.
Baconjam. Gently smoked and air cured cuts of pork belly that is coarsely chopped up and ready to spread.
The grand bundle for all who love it the aboriginal way.
Nitrate free nat(UR)salz rock salt mill, nothing is added – 80 g
Herb Salt based on unrefined nat(UR)salz – 200 g