Smoked Meat

Biovela’s flagship “Juodasis Kumpis” — Lithuanian for “Black Ham”. Whole pork ham dry-cured and slowly cold-smoked over hardwood until the rind turns deep mahogany and the meat sets firm and savoury. A true Baltic delicatessen piece for rye sandwiches, zakuski platters and slow stews. ~340g.

Hot-smoked Latvian pork brisket from Nakotne — ribless streaky cut, brined and slow-smoked with a heritage spice blend. Sliceable, deeply savoury, ready to serve.

Whole cooked beef tongue, sold by approximate weight (~600 g) — slice thin and serve cold with horseradish or mustard, layer on rye bread, or chop into the classic Russian salad with tongue.

Hot-smoked whole-cut pork from Nākotne, Latvia — a traditional «Saimnieka gaļa» (Landlord's Meat) with cured rind and warm wood-smoke aroma.

Latvian cooked pork loaf in the classic luncheon-meat style — sliced thin, ready for sandwiches and a quick everyday cold cut.

Lithuanian cold-smoked pork ham from Vigesta, made in the Kaunas tradition. Slow-smoked over hardwood for a firm, rosy interior and a deep amber crust — a Baltic deli staple for rye sandwiches, zakuski platters and hearty soups. ~400g vacuum-packed.

Cold-smoked salt-cured pork belly with alternating meat and fat layers. Approximately 300 g.

Salt-cured smoked pork belly with alternating meat and fat layers. Approximately 400 g.

Lithuanian smoked pork tongue from Rokiskio Mesne — gently cured, slow-smoked and vacuum-sealed in a single ±400g piece. A classic deli delicacy, sliced thin for the cold plate.

Slow-cooked, gently smoked pork belly with the classic ribbons of meat and fat that make every slice melt-tender. About 500 g, ready to slice.

Lithuanian cold-smoked pork loin from Panevezio Mesa (PM). Lean, firm slices with gentle hardwood smoke and a rosy interior — a Baltic deli staple for rye sandwiches, cold platters and hearty soups. ~400g vacuum-packed.

Lithuanian hot-smoked pork flank from Delikatesas — the marbled belly cut, brined and slow-smoked over hardwood. Streaky layers of meat and fat, ready to slice cold or warm briefly to crisp the edges.

Lithuanian hot-smoked pork brisket with garlic by Germes — firm slice, warm woodsmoke and a generous garlic kick.

Hot-smoked pork cheeks (jowls) — a rich, buttery cut from the pig's head with warm woodsmoke. A traditional snack for rye bread and a soup pot.

Lithuanian hot-smoked pork ears from Biovela — chewy, gelatinous and deeply smoky. A classic Baltic beer snack, sliced thin straight from the pack or chopped into warm potatoes, bean salads and smoky broths. 250g vacuum-packed.

Smoked-dried elk meat, thinly sliced, from Latvia's Rēzekne Meat Factory — premium wild-game charcuterie with deep alder-smoke flavour. A refined snack for red wine, cheese boards and dark rye.

Latvian smoked pork chop (karbonade) from ADAZI’s Gurmanu line — boneless pork loin, brine-cured and gently smoked to a deep amber crust and pale rose centre. A Baltic deli classic for rye sandwiches, ploughman’s platters and hearty soups. ~400g, ready to slice.

Premium Lithuanian hot-smoked pork fillet from Vigesta's «Gurmanu» gourmet range — a whole boneless loin, gently brined and slowly smoked over hardwood. Tender, juicy and clean-flavoured, ready to slice straight onto buttered rye, into deli platters or smoky pasta. ~400g vacuum-packed.

Lithuanian hot-smoked pork loin fillet, Panevėžys-region tradition — gently seasoned with caraway, sliced and vacuum-packed for the deli counter.

Krekenavos hot-smoked pork shank from Lithuania — bone-in hock, slow-smoked to a deep copper crust with tender, succulent meat. About 500g, ready to enjoy warm or cold.

Cold-smoked pork ham from Lithuanian meat house Rokiškio Mėsinė — hand-tied in cotton mesh, seasoned with black pepper and garlic, slow hardwood smoke.

Lithuanian cooked and smoked pork ears from Rokiskio Mesine, sliced thin and vacuum-packed. A traditional Baltic beer snack with a gentle snap of cartilage, hardwood smoke, garlic and black pepper — serve cold with vinegar, onion and mustard. 200g.

Lithuanian hot-smoked pork loin with caraway by Biovela — lean slice, warm woodsmoke and a fragrant Baltic spice note.