This recipe is a traditional method for preparing pork loin, which includes marinating the meat in a brine with aromatic spices, then smoking to achieve a deep flavor, and poaching to ensure the right tenderness and juiciness. This process guarantees a rich and complex aroma, perfect for lovers of refined meat dishes.

Golden chicken drumsticks that amaze with their tenderness, crispiness, and juiciness. Their aromatic scent and flavor are irresistibly enticing.

No store-bought sausage can replace homemade sausage from a smoker. We know the ingredients it's made from - it doesn't contain the chemicals added to store-bought ones. We usually make sausages from ground pork, veal, beef, lamb, chicken, or rabbit. Sausage casings are made from pork, lamb intestines, or synthetic materials. The sausage is dried before smoking, then cold or hot smoked depending on the type. For us, the best is from pork neck meat, hung on a rod, partially dried, known as "broken."