Cold smoked black ham -

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Cold smoked black ham

Cold smoked black ham
  • Cold smoked black ham
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Made from the ham of pedigree pigs bred in Lithuania.

Product Details


  • Made from the ham of pedigree pigs bred in Lithuania.
  • Salting uses traditional spices like pepper, garlic and bay leaves.
  • Smoked using beech smoke, which is refined with overheated water vapour. This process cleans soot and tar particles, which contain cancer-causing substances, from the smoke.
  • The ham is smoked and dried interchangeably, and this multiple process takes 3 months. The meat loses about 40% moisture, which at the same time increases the protein content and improves the nutritional and energy value of the product.
  • Awarded with gold medals from the Lithuanian Product of the Year 2010 contest and from the international trade fair Prodexpo 2011 in Moscow.
  • Barcode:
  • Weight:
    1,9 - 2,4 kg
  • Packaging:
  • Expiry term, in days:
  • Storing conditions:
    0 - +15 ºC
Company Profile

  • Becoming leader of your industry does not take much. It takes far more to keep your leader’s position, develop your business and become your country’s ambassador in the multinational world of business.

  • More than a decade of market leadership, shared best practice and firm partnerships have testified to our goal-driven approach and potential to build a qualified team of professionals and meet the expectations of our consumers and customers.

  • Our primary goal is providing people with quality, tasty and hearty food. Product quality has always been on our priority list, we have been a proactive contributor to the development processes of the Lithuanian agricultural sector and a socially responsible business.

  • Our mission is supplying different markets with quality, originally flavoured, and, most importantly, safe products to please even the fussiest consumers.

It is our belief that a synergy between the best food production traditions of the Lithuanian nation and cutting-edge technologies makes our products an integral part of food culture.”

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