Hot Smoked Chicken Tails, ± 0,5 kg
Hot-smoked chicken tails — the fatty, fragrant parson's-nose cut, ready to slice and serve. Warm amber skin, soft melting fat, deep wood-smoke flavour. A traditional Slavic smokehouse snack, sold by approximate weight (~500 g).
Hot Smoked Chicken Tails, ± 0,5 kg
A smokehouse-classic snack — fatty, fragrant, ready to eat straight from the wrapper.
HOT-SMOKED · ~500 G
What it is
Chicken tails — known in English as the parson's nose or pope's nose — are the small, plump section just above the tailbone, generous with skin and natural fat. Across Slavic and Eastern European smokehouse tradition this humble cut is treated as a real prize, slow-warmed over wood smoke until the skin turns deep amber and the fat softens into something rich and yielding.
Each piece arrives already cooked through by the smoke — open the pack, arrange on a board, and they are ready to enjoy. Warm flavour, deep colour, a little chew on the skin and a generous melt underneath. Best at room temperature, or briefly warmed through to release the aroma.
Ingredients
Chicken tails (poultry), salt, natural smoke, spices.
Recipe and spice blend can vary by batch and producer — always check the ingredient panel printed on the actual pack before serving.
Nutrition (per 100 g)
| Energy | 1490 kJ / 360 kcal |
| Fat | 32 g |
| of which saturates | 9 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 18 g |
| Salt | 2,2 g |
Typical values for hot-smoked chicken tails — actual values printed on the pack take precedence.
Allergens & storage
Contains: no statutory UK allergens declared for the plain hot-smoked recipe. Spice blends can vary between batches and producers — always check the pack if you are allergen-sensitive.
Store refrigerated at 0–4 °C. Once opened, keep covered and consume within 2–3 days.
Net weight: ~500 g · Hot-smoked · Ready to eat
A board, a sharp knife, a cold lager or a glass of kvass — and good company. That is the whole brief.
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