(zł2.00 / 1szt.)
Product customization
Dary Natury is a company operating in the herbal and health food industry. It is located in the southern part of the Podlaskie Voivodeship, in the Siemiatycze County, in a small village hidden among forests called Koryciny. The area around the company is characterized by exceptional forestation and diverse terrain. These conditions favor the occurrence of a large number of plants, which are harvested as herbal raw materials. In this area, there is also a long-standing tradition of collecting wild herbal plants. In addition to raw materials collected from the wild, we also use crops obtained from organic farms.
EKOLOGICZNY JAŁOWIEC
Suszony owoc jałowca stosowany jest do mięs i drobiu "na dziko", do dziczyzny, baraniny, potraw z fasoli. Dodaje się go do mieszanek peklujących, marynat, kiszonych ogórków i kapusty.
Skład: jałowiec 100%
Masa netto: 30g
Zupa kolagenowa ma cudowne właściwości lecznicze. Do przygotowania wywaru używamy kawałków mięsa znajdujących się blisko kości, ponieważ są one lekkostrawne oraz kości, które powinny być przecięte, aby szpik mógł się wydobyć – doprawiamy wg uznania. Składniki gotujemy ok. 3 godz. dzięki temu uzyskamy najlepsze właściwości lecznicze.
Homemade blood sausage is a true classic among Polish sausages, prepared according to a traditional recipe that has been on our tables for generations. Rich in taste and aroma, made from natural ingredients, it is the perfect choice for lovers of homemade delicacies.
It is lightly seasoned, juicy, and full of flavor, making it perfect hot – fried in a pan, grilled or baked, but also cold – as a bread addition. Blood sausage pairs excellently with pickled cucumber, onion, or sour apple, emphasizing its deep, homemade character.
✅ Traditional recipe – natural ingredients and carefully selected spices
✅ Ideal for frying, grilling, or baking
✅ Filling and aromatic – a perfect choice for hot and cold dishes
✅ Tastes best with crispy bread and a side of mustard or horseradish
📜 "There's nothing like homemade food that tastes like memories" – and homemade blood sausage is the essence of Polish tradition! 😋
CHOOSE WEIGHT AND QUANTITY - EACH PIECE WILL BE SEALED AIRTIGHT
Porterhouse Steak is the king of steaks, combining two of the best cuts of beef: striploin and tenderloin, separated by a distinctive, large T-shaped bone. It is one of the largest and most luxurious steaks, often chosen by true connoisseurs of juicy, marbled meat.
Why is the Porterhouse Steak so special?
✅ On one side is the striploin – flavorful, juicy, and slightly marbled, giving the steak character.
✅ On the other side is the tenderloin – delicate, soft, and velvety, perfect for those who appreciate subtlety of taste.
✅ The bone enhances the deep, intense aroma of the steak during frying or grilling.
It's no wonder the Porterhouse Steak is the favorite choice of American steakhouses and a synonym for culinary luxury! 🥩🔥
.webp)
Origin: Poland / Podlasie
Cattle breed: Crossbreeds of Limousine, Charolaise, Hereford, Angus, HF
Breeding method: Grass Fed (pasture grazing from May to November / hay and silage in winter)
Aging method: wet-aged for a minimum of 14 days
Marbling: 4/10
Thickness / Weight: 2.5 cm / 600g
Smoked venison sausage is a true delicacy for game meat enthusiasts, combining the depth of venison flavor with the tenderness of pork and the aroma of smoking. Thanks to the traditional production method and natural spices, this sausage stands out with a full, slightly smoky taste, which is perfect both cold and hot.
Thanks to the addition of pork and fat, the sausage retains juiciness and proper texture, and the pork intestine casing emphasizes its authentic character. It's an excellent choice for grilling, frying, sandwiches, and traditional hunting dishes.
✅ High venison content – deep, wild taste
✅ Natural spices and traditional smoking
✅ Perfect for grilling, frying, and cold consumption
"Smoked sausage is the essence of tradition – the longer it matures, the deeper its flavor." – Anthony Bourdain 🔥🌿
Polski
Deutsch
