Logo Also check AGRO-TOP INDUSTRY
Tło
baner left smalec
baner right Talerz 1 Talerz 2 Talerz 3 Cień
Tło

Traditionally
the best in the kitchen

The most important distinguishing feature of our products is their timelessness and simple and good composition.

Our products
Tło

Our recipes

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 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
See all

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.

See the products
See the products

Pinch of knowledge

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.

See all