Traditionally the best in the kitchen
The most important distinguishing feature of our products is their timelessness and simple and good composition.
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See how different dishes with lard can be prepared in home cooking
Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat 
Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat 
Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat 
Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat 
Sous vide cooked salmon with duck fat Duck fat 
Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat 
Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat 
Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat 
Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat 
Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat 
Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat 
Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat 
Duck-heart stew cooked in a low temperature with duck fat Duck fat 
Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat 
Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat 
Duck leg with hasselback potatoes and asparagus Beef Tallow, Duck fat Premium 
Tart with bacon and leek Goose fat Premium Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat Sous vide cooked salmon with duck fat Duck fat Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat Duck-heart stew cooked in a low temperature with duck fat Duck fat Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat Duck leg with hasselback potatoes and asparagus Beef Tallow, Duck fat Premium Tart with bacon and leek Goose fat Premium
Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat Sous vide cooked salmon with duck fat Duck fat Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat Duck-heart stew cooked in a low temperature with duck fat Duck fat Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat Duck leg with hasselback potatoes and asparagus Beef Tallow, Duck fat Premium Tart with bacon and leek Goose fat Premium Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat Sous vide cooked salmon with duck fat Duck fat Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat Duck-heart stew cooked in a low temperature with duck fat Duck fat Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat Duck leg with hasselback potatoes and asparagus Beef Tallow, Duck fat Premium Tart with bacon and leek Goose fat Premium
Wide offer for the HORECA
Due to the growing needs of the market, as well as the needs of customers, we have expanded our offer also for this sector.
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Interesting facts
Lard among the most unusual European dishes
We live in a time when we have the opportunity to try dishes from many different cultures.
Interesting facts
What is confiting?
Confectioning is a culinary technique. It is divided into two methods – cooking and baking in fat.