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Recipes
Meat and cold cuts
Holiday smoked ham
Step-by-step recipe for homemade smoked ham: curing, injecting, drying, smoking and poaching to achieve a perfectly juicy, aromatic cold cut.
Meat and cold cuts
Homemade baked ham with herbs
We present a quick and simple recipe for a perfectly tender and juicy homemade baked ham with herbs. Curious how to make it? We're here to help!
Meat and cold cuts
Smoked pork loin
Check how to make a delicious, juicy smoked pork loin. A recipe you simply can't ignore
Meat and cold cuts
Turkey thigh with pistachios - ham cooker
Recipe for turkey thigh from a ham cooker. How to make turkey in a ham cooker with pistachios - an idea for a ham-cooker cold cut.
Meat and cold cuts
Smoked pork loin with herbs
Homemade smoked pork loin with a herbal aroma and natural sweetness. Ideal for sandwiches, snacks, and special occasions.
Meat and cold cuts
Smoked pork neck (baleron)
Smoked pork neck (baleron), dry-cured. A classic recipe for a homemade cold cut with a tender texture and a deep, traditional flavor.
Meat and cold cuts
Pork loin from a ham cooker
A simple recipe for pork loin from a ham cooker - make your own cold cuts at home. Quick, easy, and delicious!
Meat and cold cuts
Homemade roasted ham
If you haven’t yet discovered how good homemade cold cuts taste, now’s your chance. See how simple it is to prepare your own roasted ham. Only three steps separate you from it.
Meat and cold cuts
Coiled white sausage
Discover a tried-and-tested recipe for homemade coiled white sausage, perfect for Easter. Step by step, we’ll show you how to prepare traditional sausage for the Easter table – tasty and impressive!
Meat and cold cuts
Pastrami-style smoked bacon
Pastrami-style smoked bacon – aromatic, long-cured and coated in a spice blend. A proven recipe for distinctive homemade charcuterie.
Meat and cold cuts
Homemade palcówka
Discover a recipe for a delicious, aromatic homemade sausage—palcówka!
Meat and cold cuts
Pork-and-chicken cold cut from the ham cooker
Today we’d like to share a fantastic recipe from one of our Customers—Ms. Aleksandra, author of the Instagram account @olaaaafikssss. Ms. Ola took a close look at our ham cooker and prepared her own take on a poultry-and-pork cold cut. What’s her secret? Button mushrooms! So if you’re looking for a new idea for a sandwich topping, we guarantee this one will delight you. And we warmly thank Ms. Aleksandra for sharing the recipe with us—and we’re looking forward to more :)!
Meat and cold cuts
Pork Luncheon Meat with Chicken Thighs
Homemade deli meat from a ham press — chicken and pork. Juicy, natural, and with no unnecessary additives. Learn how to make it step by step.
Meat and cold cuts
Pork luncheon meat
Homemade pork luncheon meat like grandma’s—juicy, aromatic, and full of flavor. A simple ham cooker recipe that tastes like the old days.
Meat and cold cuts
Rolled pork belly with minced meat filling from a ham cooker
This recipe is for everyone who owns a ham cooker and is looking for inspiration for new dishes using it, as well as for those who don’t have one yet, to show how easy it is, with a ham cooker, to make homemade cold cuts for everyday meals and special occasions. Rolled pork belly is perfect for healthy sandwiches with sprouts from your own cultivation. We’d like to remind you that cooking is a great way to “reset” your mind and take a break from everyday worries. Take care of your health!
Meat and cold cuts
Pork loin stuffed with ground-meat loaf
Pork loin stuffed with meatloaf – recipe, an idea for meat for dinner, sandwiches, travel, kids, holidays.
Cakes and breads
Meat grinder cookies
Grandma’s meat grinder cookies will bring back delicious memories, and if you’ve never tried them, be sure to try our recipe!
Meat and cold cuts
Jar meat - pork shoulder in aspic in a jar
Jar meat is meat with aspic that, thanks to the thermal process, retains its flavor and aroma longer. Pork shoulder from a jar is a delicacy you have to try. Perfect for trips and camping. A real meat preserve that will add flavor to your sandwiches.
Meat and cold cuts
Meat-and-vegetable cauldron stew
Here is a tried-and-true recipe for a vegetable cauldron stew - perfect for a holiday bivouac, camping, or as a barbecue side. Impress your family and friends with this simple recipe!
Meat and cold cuts
Chicken and minced meat terrine - ham cooker
Chicken terrine is an ideal sandwich topping. Find out how to use a ham cooker and conjure up homemade cold cuts.
Meat and cold cuts
Broccoli meat loaf from a ham cooker
How to make a ham-cooker loaf? Meat with broccoli for sandwiches - a recipe ideal for small children.
Meat and cold cuts
Jar sausage - luncheon meat in jars
Looking for a recipe for tasty and healthy cold cuts? Here you'll find a recipe for homemade sausage in a jar. We'll show you how to make luncheon meat, a homemade preserve, and enjoy its unique flavor and aroma for a long time!
Meat and cold cuts
Luncheon meat with egg - ham cooker
A quick and easy recipe for luncheon meat with egg – ideal for sandwiches. Want to know how to use a ham cooker? How to delight your family with homemade cold cuts? We’re happy to help!
Dishes
Lunchbox with pork luncheon meat
A homestyle lunchbox with delicate puree, pork luncheon meat with mushrooms and celery, and a crunchy pickled cucumber. A simple recipe that tastes like home cooking!
Blog
A bit of culture(s) in preparation of processed meat
As we all know, homemade is always better since homemade products are prepared with out own flavour preferences in mind and without the unnecessary chemical additives. In the case of homemade processed meat what becomes important is the question of how long is their shelf life if we limit the ingredients to the indispensable minimum? Some of you might be surprised, but without that long list of preservatives applied in the industry the processed meat will have a longer shelf life and be safer for health! It will be suitable for aging on the refrigerator shelves, remaining fresh for even a few months, with nothing more than ripening and slow drying happening to them, with both these processes being completely natural and even desirable to many gourmets. Dried meat is suitable for use even when it is already hard to cut – it can always be grated and used for sprinkling a homemade casserole, for example (whoever has not tried that yet should see for themselves - it is delicious!). When practicing meat processing within our own kitchen, we usually prepare sausages, hams, loins, gammons, sirloins, etc. traditionally by subjecting them initially to curing (either wet or dry) or marinading, and then to smoking, scalding or roasting. I suggest improving, enriching and diversifying this repertoire – by trying something new, which also very easy and ensures extraordinary effects. Some initiative and knowledge are the only things necessary in order to make the first step... and start preparing your own, delicious, ripened processed meat.
Healthy diet affordable for all. New Year, new opportunities.
Do you have any resolutions for 2025? Most likely, yes… And if you want to do something good for yourself and your loved ones, one of these resolutions should be: This year, I will take care to eat healthily – and ensure my family benefits from it, too! To help you achieve your goals, we’ve prepared this short article – it’s sure to be a useful read, and you can return to it whenever old eating habits try to reclaim their place in your life. The New Year is a perfect time to reflect on your eating habits and set new goals toward a healthy change in this area. However, diet alone is not enough. One of the most effective ways to implement positive changes is to use innovative kitchen tools that not only make it easier to prepare healthy meals but also help preserve valuable nutrients. So, if you want healthy cooking to be less time-consuming and exhausting – and instead a pleasant and, most importantly, lasting experience – Browin has some ideal products for you. With their help, your New Year’s resolution will result in long-term beneficial changes to your eating habits. Let’s explore a few products that can become key elements in your kitchen and inspire you to embark on a fascinating journey through the world of flavors, aromas, and valuable nutrients:
Press – and hold it! What is worth remembering when preparing homemade preserves?
Making preserves is rooted in our history since the Middle Ages. A properly performed process of food preservation enables stopping the physiological, biochemical, and microbiological processes that take place in tissues. At home we usually use thermal methods, involving either high temperature (pasteurisation) or low temperature (cooling, freezing). We can also stop the development of unwanted microorganisms by limiting their access to water, e.g. by adding sugar or table salt, or by evaporating or drying a given product. A very healthy method is to use lactic fermentation, i.e. brine pickling, which is very popular in Poland. Another popular chemical method of food preservation at home is pickling, i.e. using an additive in the form of acetic acid.
Tannins - the magic ingredients of wine
Tannins from a group of organic compounds that are naturally synthesized by plants. We find them in wine thanks to the raw materials used for producing this drink – grapes and other fruit. They are also present in stems, and even in tree bark. We can find them on labels of certain products under the symbol E181. The main function of tannins is the protection of plants – the characteristic bitterness of tannins effectively discourages animals from tasting any tannin-flavoured “meals”. During studies of the impact of tannins on plants it was also found that they have antiseptic properties, thanks to which they provide good protection against fungi and insects.
The food shapes the mood – a myth or the truth?
You are what you eat. Almost everyone agrees with this ancient saying nowadays. Improper diet increases the risk of many diseases, while a right one supports practically all kinds of our body’s cells. A diet that helps the brain is becomes an increasingly popular topic and we will discuss it in this article. If you do intellectual work and want to improve your efficiency, or if you struggle with mood disorders, depression or sleep disorders, you will surely find some interesting tips below.
Brine pickled vegetables and more – what is worth knowing about brine pickling?
Fermentation, defined by biologists as anaerobic production of energy from nutrients, has found extensive application in alcohol production, food preservation, and changing the organoleptic properties of products - their flavour, consistency, colour, or aroma. The history of using this process dates back to ancient times. At first, fermentation was only used for storing food and was carried out with deeper understanding of microbiological mechanisms. Next alcoholic fermentation, brine pickling is one of the most popular fermentation processes. In Poland, at first the only brine pickled vegetable was cabbage, which used to be eaten in quite large amounts, especially at the countryside an in poor household where getting through the winter depends on the quantity of crops and preparing them in such a way as to be able to take advantage of them for a long time.