Cold-Smoked Pork Belly — Грудинка Копчёная
Salt-cured pork belly with skin, slowly cold-smoked over hardwood
EASTERN EUROPE · COLD-SMOKED · ±300 g
What it is
Grudinka is pork belly — the streaky cut from under the pig with alternating layers of meat and fat. Salt-cured for several days, then cold-smoked over hardwood until the skin turns deep golden and the smoke penetrates evenly through the slab.
Unlike hot-smoked bacon, cold-smoked grudinka stays firm and rosy and is meant to be eaten cold — sliced thin against the grain on dark rye, with mustard or horseradish, with pickles, or chopped into hot soups and cabbage dishes for a smoky backbone.
Ingredients
Pork belly (with skin), salt, natural wood smoke.
Some producers add garlic, black pepper, or coriander seed to the cure. Always check the pack for the exact ingredient list of the batch you receive.
Nutrition (per 100 g)
| Energy | 1900 kJ / 460 kcal |
| Fat | 45 g |
| of which saturates | 16 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 12 g |
| Salt | 3.0 g |
Indicative values for cold-smoked salt-cured pork belly — actual values on pack.
Allergens & storage
Allergens: none of the 14 statutory UK allergens. Always check the pack to confirm.
Store refrigerated at 0–6°C. Once opened, keep wrapped and consume within 7–10 days. Freezes well at −18°C for up to 3 months — slice flat before freezing for easy portioning.
Net weight: approximately 300 g (variable-weight) · Origin: Eastern Europe
Sliced thin, on rye, with horseradish and a glass of beer.
.png)
