THE PIG-SLAUGHTERING AS IT SHOULD BE – WHAT TO DO WITH MEAT

Hints and recipes of our chef - Lukáš Dőrnhöfer.

Food as a grazing for the eyes

"Man does not eat only with his mouth but also with his eyes. Food styling is an important part of preparing any food. If it is interesting on the plate, we will get an appetite to taste it. That's why also food styling is very important during cooking. "

Chef's Tip - How to Serve the Pig-slaughtering Specialties

If we have decided to invite friends to a pig-slaughtering feast, do not forget to always choose quality meat. Food styling itself and the combination of the right side-dish are the basis for success. Just as to prepare the products that are consumed during the visit, we also need to think about the appropriate storage of leftovers to stay fresh as long as possible and in the right consistency.

Brawn, sausages, or bacon - we cut immediately after taking out from the refrigerator while they are stiff. If we do not have a cutting machine, it is necessary to cut with a sharp knife on thin slices. Immediately after slicing the necessary quantity, cuttings or leftovers we wrap in baking paper and put back in a refrigerator. In case of brawn, a paper roll, we wrap it in, will suck in the excess water and thus the braw is left fresh longer.

Pig-slaughtering.

Choose from our wide range of pig-slaughtering specialties click here for more details