Jar Meat - a blend of herbs and spices’ is an excellent composition of aromatic herbs and spices that underlines the flavour and aroma of homemade jar meat.

• Great flavour, new packaging - we have now packaged your favourite spice and herb blend in doypack made of barrier film covered with paper and featuring a ziplock, allowing you to enjoy the blend's flavour for a long time.
• Versatile - ideal for pork, but works well with venison, mutton and veal. This blend of herbs and spices will be excellent for all your favourite jar meats!
• Natural ingredients - black pepper, nutmeg, allspice, marjoram, garlic, and onion – these ingredients ensure success: fantastic aroma and unforgettable flavour!
• Without chemical additives - our blend does not contain any salt, preservatives, or flavour enhancers. By choosing our product you can be sure that you receive only natural, healthy, and safe ingredients!
• Efficient packaging - a single 30 g sachet is sufficient for preparing as much as 2 kg of jar meat! You will have no trouble preparing a product for holidays, camping or supplies for hard times.

Do you dream of aromatic, distinctive and remarkably flavourful jar meat? Would you like to go back to the times when food was not full of chemicals and artificial additives? There is a way of achieving that! With our blend of herbs and spices you will easily prepare delicious, aromatic, melting-in-the-mouth meats made from natural ingredients only! You will preserve the meat and maintain its flavour and nutritional value. ‘Jar Meat’ is a blend of specially selected natural spices and herbs, without salt, preservatives or flavour enhancers. The blend includes: black pepper, nutmeg, allspice, marjoram, garlic and onion – when choosing our product you can be sure that your food is safe and healthy! A single 30 g pack is sufficient for preparing as much as 2 kg of jar meat! Delight your loved ones with the distinctive flavour of homemade charcuterie!

How to use:

Ingredients for 2 kg of jar meat:  

• 0.6 kg bacon, 0.7 kg pork neck, 
• 0.7 kg pork shoulder, 
• 200 ml water, 
• 26 g salt, 
• 1 pack of JAR MEAT mix of spices and herbs. 

Recipe:

Cut the meat into pieces (about 3-5 cm in size), add water, salt and the mix of spices and herbs, and knead everything thoroughly. Leave it for 24 hours in a refrigerator. After this time, scald the jars and put the meat into them. filling them up to the thread. Put the closed jars into a pot with warm water reaching above the meat level. Pasteurise them (cook them for 1 hour starting from the moment the boiling starts). On the next day, repeat pasteurisation, conducting it for 40 minutes. During pasteurisation the water must not boil. 

Ingredients: spices 50% (black pepper 32,5%, nutmeg, allspice), marjoram 17.5%, granulated garlic, dried onion. 

Also check out our meat processing calculator.

Net weight: 30 g

Please note!

Does not contain salt, sugar, preservatives or sodium glutamate.

Store in a dry place, do not expose to direct impact of UV rays.

The following sensitising products are used on the plant territory: mustard, celery, soy, sesame, gluten, nuts.

Packaging dimensions:

• length - 11 cm
• width - 1 cm
• height - 18 cm