The Natura Larder - self-made products by the Natura Restaurant.

Smoking by Natura

At the very beginning, the meat is marinated all week long in brine with allspice, bay leaves, garlic, juniper and fresh herbs. Then, it is dried for one hour in our smokehouse. Finally, the smoking process begins. It lasts from 6 up to 15 hours, depending on the kind of meat. No artificial additives or preservatives are used. It’s cold smoking, i.e. at 40-50°C. We use alderwood or fruitwood (cherry tree, plum tree, apple tree).