What is smoked pork neck from the chimney?

Smoked pork neck from the chimney is a traditional cold cut, prepared according to the old method of dry curing, which preserves the natural taste of the meat and the deep aroma of the spices. After a long curing process, it is smoked with wood smoke and then roasted, giving it a unique dark color and intense taste.

It is a classic cold cut, perfect for sandwiches, as an addition to salads, scrambled eggs, or warm Polish dishes.

How many calories does smoked pork neck from the chimney have?

In 100g of the product, there are:
🔥 Calories: about 280 kcal
🥩 Protein: 18 g
💧 Fat: 22 g
🥖 Carbohydrates: 1 g

Thanks to the high content of protein and healthy fats, the pork neck is an excellent source of energy and flavor.

Product ingredients

• Pork meat (120g per 100g of product)
• Curing salt (sodium nitrite)
• Natural spices: garlic, marjoram, bay leaf, natural pepper, herbal pepper, allspice
• May contain traces of mustard

No artificial flavor enhancers – only natural spices and traditional smoking!

Health properties of the product

✔ Source of protein – supports muscle building and body regeneration.
✔ Naturally preserved – traditional smoking and curing method.
✔ Intense taste without artificial aromas – only smoke and spices.
✔ Rich in healthy fats – filling and full of nutritional value.

Intriguing fact about the product

🔹 Did you know…? In the past, smoking meats in chimneys was a common method of food preservation in households. The smoke not only gave an intense flavor but also extended the shelf life of the meat, protecting it from spoilage.

🔹 Smoked pork neck from the chimney is a taste associated with home pantries and traditional holiday tables. In many regions of Poland, it is still prepared according to old recipes!

Frequently Asked Questions (FAQs)

🔹 1. How does smoked pork neck from the chimney differ from other cold cuts?
It is prepared using the dry curing and long smoking method, which gives it a more intense flavor and aroma than wet-cured cold cuts.

🔹 2. How is smoked pork neck from the chimney best served?
It tastes best on sandwiches with crunchy bread and pickled cucumber, but it can also be added to big stew, scrambled eggs, casseroles, or salads.

🔹 3. How long can the pork neck be stored?
After opening, it is best consumed within 5-7 days, stored in the refrigerator.

🔹 4. Can the pork neck be frozen?
Yes, it can be frozen in airtight packaging to maintain freshness longer.

Recipe for fried pork neck with caramelized onion and horseradish 🥩🔥

Preparation time: 10 minutes
Frying time: 10 minutes
Difficulty level: Easy

Ingredients:

• 150g smoked pork neck from the chimney
• 1 large onion
• 1 teaspoon of butter
• 1 teaspoon of brown sugar
• 1 teaspoon of balsamic vinegar
• 2 tablespoons of horseradish
• Freshly ground pepper to taste

Instructions:

1. Cut the pork neck into thin slices and fry in a pan without fat until lightly browned.
2. Cut the onion into feathers and sauté in butter.
3. Add brown sugar and balsamic vinegar, fry until lightly caramelized.
4. Serve the fried pork neck with caramelized onion and a touch of horseradish.

🔥 Serving suggestion: It tastes great with sourdough bread and fresh herbs.

Product summary 🛒

Smoked pork neck from the chimney is a classic delicacy that delights with its intense, smoky aroma and traditional curing method. Thanks to carefully selected spices and a long smoking process, it is a cold cut that evokes the taste of a home pantry and old family feasts.

👉 Order now and discover the true taste of traditional pork neck! 🥩🔥