Made from pork shoulder, sliced into rectangular pieces resembling fabric. Seasoned with spices, smoked, boiled until cooked, and sliced into thin sheets. Can be used in various dishes according to your preference.”

Canadian Bacon, sliced, convenient for you to enjoy or to use in cooking quickly.Packaged in 200 grams, made from pork loin with three layers, seasoned with spices.After being baked, it’s ready, with a natural wood smoke flavor, round, tender, and fragrant with the aroma of smoke.

Thinly sliced pork bacon, trimmed into rectangular pieces resembling fabric, seasoned with spices, massaged, rolled into a circular shape, boiled and smoked until brown, fragrant with smoky aroma, and tender to the touch..

Made from pork front hocks, brined in a special salt solution and seasoned with German spices. It undergoes a boiling process and is smoked using natural wood. The result is tender meat that can be used to prepare a variety of other dishes.

Made from specially selected and trimmed pork hip with the skin on, marinated with a special blend of spices for dry-cured ham. It has a rich aroma of spices and smoke, and a deep brown color.

Made from specially selected and trimmed pork neck, seasoned with a special blend of spices for dry-cured ham. It has a delightful aroma of spices with a hint of smoke. The surface has a brown color with marbled fat within the meat. The texture is tender, and the flavor is mildly salty and well-balanced

This dry-cured sausage is made entirely from pork and features large chunks of meat with a distinctive reddish-orange color. It is uniquely flavored with paprika and whole white peppercorns. The sausage is encased in fibrous casings, then cured and aged.

This dry-cured sausage is made from a blend of pork and beef, crafted into extra small pieces. It has a unique flavor and aroma, enhanced by the colorful addition of mustard seeds.

This dry-cured sausage is made entirely from pork, featuring large pieces of meat. Its unique character comes from the distinctive aroma and spicy heat of white and black pepper. The sausage is encased in fibrous casings and undergoes a curing and aging process.