Having killed the Iberian pig and having processed its meat, I’ve cooked lots of different products.…

The pork loin is the leanest muscle, containing almost no fat and membrane. When frying the pork…

Attention! If you are going to cook this product, you should realize the most important thing is the…

We need good beef, sirloin and tenderloin or back part pieces. We cut it along fibers by pieces…

When I was busy preparing meat for a massive process of air-curing and smoking, it turned out there…

My first experience in using new climate camera “Klima”  took the shortest period of time, however,…

In every country there are typical Christmas festive dishes. In Czech Republic it’s carp, in States…

At various times I came across an opinion that it is necessary to add an agglutinative component…

For the one-piece ham I chose pork’s backside meat piece - ham. This piece is the cheapest and it…