Biovela Česnakinė — Cold-Smoked Garlic Sausage

Lithuanian dry sausage, finely chopped pork, slow cold-smoke, distinct garlic finish.

LITHUANIA   ·   BIOVELA   ·   230 g

What it is

Česnakinė (literally «garlic») is one of Biovela’s classic cold-smoked sausages from Vilkyškiai in western Lithuania. The pork and lardons are chopped very finely — a cross-section shows a smooth, almost monolithic pattern of lean meat with tiny, evenly distributed flecks of fat. The cold smoke is long and gentle rather than aggressive, so the wood note sits underneath the pork rather than dominating it.

Where this sausage earns its name is the garlic. It is present enough to read on the first slice and lingers cleanly in the finish, but it is not raw or harsh — the curing time mellows it into a savoury background warmth alongside black and allspice pepper.

How to serve it

Slice thinly on the bias for a meat board with hard cheese, gherkins and rye bread, or chop into thicker rounds to drop into solyanka, hodgepodge or a hearty pea soup in the last few minutes of cooking. Equally at home in a sandwich with mustard and a slice of pickled cucumber.

Ingredients

Pork, pork lardons, salt, garlic, black pepper, allspice, antioxidant (sodium ascorbate E301), preservative (sodium nitrite E250).

Typical recipe for this Biovela line — please check the pack for the exact composition of your batch.

Nutrition (typical, per 100 g)

Typical values for cold-smoked Lithuanian pork sausage of this style. Actual figures are on the pack.

Allergens & storage

Contains: no statutory allergens declared by the manufacturer. Please check the label for your batch.

Store in a cool, dry place at 0 to +15 °C. Once opened, wrap in baking paper and refrigerate; best enjoyed within a few days.

Net weight: 230 g  ·  Brand: Biovela  ·  Made in Lithuania.

A quiet, well-mannered cold-smoked sausage — garlic enough to remember, not enough to apologise for.