Rokiškio Mėsinė «Svirno» Cold-Smoked Sausage

A mild-tasting Lithuanian cold-smoked sausage from one of Rokiškio Mėsinė's oldest recipes.

LITHUANIA   ·   ROKIŠKIO MĖSINĖ   ·   ±250 g

What it is

Svirno is a vacuum-packed cold-smoked sausage from the Rokiškis meat plant in northeast Lithuania — one of the producer's heritage recipes, still mixed and smoked the same way today. Finely ground pork and beef are blended with small chips of lard, lightly seasoned, then cold-smoked and matured until the cure deepens and the flavour rounds out.

It is a Class I sausage with a mild, balanced profile: a touch of smoke, gentle pepper, a hint of garlic. Slice it thinly across the stick — the marbling reads cleanly against the deep ruby cure, and the texture is firm without being chalky. Good on a bread board, on a buttered slice of rye, or alongside cheese and cornichons.

Ingredients

Pork, beef, pork fat, salt, spices (black pepper, allspice, garlic), sugar, preservative (sodium nitrite E250), smoke. Natural or collagen casing.

Typical recipe for Rokiškio Mėsinė's Class I cold-smoked sausages — the exact list is printed on the vacuum pack.

Nutrition (per 100 g)

Typical values for a Class I Lithuanian cold-smoked sausage — refer to the pack for the manufacturer's exact figures.

Allergens & storage

Contains: the manufacturer does not declare any of the 14 statutory allergens for this recipe. Always check the pack — formulations can be updated.

Store refrigerated at 0–6 °C in the vacuum pack. Once opened, wrap tightly and consume within a few days. Unopened shelf life up to 25 days from production.

Net weight: ±250 g (variable)  ·  Brand: Rokiškio Mėsinė  ·  Made in Lithuania

Sliced thin, served plain — the smoke and the cure do the talking.