Still hungry? Check out more recipes below!
Traditional Romanian-style mutton pastrami cured with garlic, spices, and red wine, then slow-smoked over hardwood and peat for a deep, earthy aroma and robust flavor. Intensely savory with juniper, coriander, and paprika notes.
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Hangikjöt is a classic Icelandic holiday dish of tender smoked lamb served with boiled potatoes, green peas, and a creamy white sauce, traditionally accompanied by rye bread. Savory, smoky, and comforting, it’s a festive centerpiece with simple sides that let the lamb shine.
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Irish Oak Charcuterie is a delightful platter featuring oak-smoked meats like Irish ham, beef sausage, and pork belly, delicately cured with sea salt and aromatics, perfect as an appetizer.
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