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Tea sausage received its name in the small Baltic town of Rügenwalder around the middle of the 19th century. The name Tee-wurst or tea-sausage is said to derive directly from the habit of serving sandwiches made with this sausage during teatime.
Tea sausage is prepared from quality pieces of pork and beef. It is traditionally smoked over beech wood and prepared according to the original recipe of the old Gavrilović masters.
Dried bacon Dalmatian style – panzetta – is an exquisite cured meat product made of pork bellies. The typical mild smoke aroma and the ideal proportion of meat and fat makes this product a true delicacy.
made of carefully selected high-quality meat
traditionally smoked over beech wood
following the original recipe of the old Gavrilović masters of trade
mild smoke and salty flavour nuance