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The most important distinguishing feature of our products is their timelessness and simple and good composition.
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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 lard 
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 lard 
Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard 
Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck lard 
Sous vide cooked salmon with duck fat Duck lard 
Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck lard 
Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard 
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 lard 
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 lard 
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 lard 
Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck lard 
Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard 
Beef ribeye steak served with roasted potatoes, green asparagus with a butter emulsion, and porcini mushrooms Premium Duck lard, Duck lard 
Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard 
Duck-heart stew cooked in a low temperature with duck fat Duck lard Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck lard Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard 
Pork ribs served with pumpkin purée and sautéed oyster mushrooms Pork lard 
Duck leg with hasselback potatoes and asparagus Beef Tallow, Premium Duck lard 
Tart with bacon and leek Premium Goose lard 
Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard 
Duck broth with roasted duck, vegetables, and poached egg Premium Duck lard, Duck lard 
Baked Cod with Black Lentils and Green Vegetables Premium Duck lard, Duck lard 
Bone-in Pork Loin from Złotnicka Pig Pork lard 
Roast Oat-Fed Goose Stuffed with Apple and Oranges Premium Goose lard 
Roast Duck Legs with Oranges and Cranberries Premium Goose lard, Premium Duck lard Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck lard 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 lard Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck lard Sous vide cooked salmon with duck fat Duck lard Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck lard Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard 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 lard 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 lard 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 lard Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck lard Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard Beef ribeye steak served with roasted potatoes, green asparagus with a butter emulsion, and porcini mushrooms Premium Duck lard, Duck lard Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard Duck-heart stew cooked in a low temperature with duck fat Duck lard Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck lard Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard Pork ribs served with pumpkin purée and sautéed oyster mushrooms Pork lard Duck leg with hasselback potatoes and asparagus Beef Tallow, Premium Duck lard Tart with bacon and leek Premium Goose lard Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard Duck broth with roasted duck, vegetables, and poached egg Premium Duck lard, Duck lard Baked Cod with Black Lentils and Green Vegetables Premium Duck lard, Duck lard Bone-in Pork Loin from Złotnicka Pig Pork lard Roast Oat-Fed Goose Stuffed with Apple and Oranges Premium Goose lard Roast Duck Legs with Oranges and Cranberries Premium Goose lard, Premium Duck lard
Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck lard 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 lard Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck lard Sous vide cooked salmon with duck fat Duck lard Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck lard Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard 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 lard 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 lard 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 lard Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck lard Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard Beef ribeye steak served with roasted potatoes, green asparagus with a butter emulsion, and porcini mushrooms Premium Duck lard, Duck lard Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard Duck-heart stew cooked in a low temperature with duck fat Duck lard Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck lard Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard Pork ribs served with pumpkin purée and sautéed oyster mushrooms Pork lard Duck leg with hasselback potatoes and asparagus Beef Tallow, Premium Duck lard Tart with bacon and leek Premium Goose lard Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard Duck broth with roasted duck, vegetables, and poached egg Premium Duck lard, Duck lard Baked Cod with Black Lentils and Green Vegetables Premium Duck lard, Duck lard Bone-in Pork Loin from Złotnicka Pig Pork lard Roast Oat-Fed Goose Stuffed with Apple and Oranges Premium Goose lard Roast Duck Legs with Oranges and Cranberries Premium Goose lard, Premium Duck lard Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck lard 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 lard Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose lard Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck lard Sous vide cooked salmon with duck fat Duck lard Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck lard Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose lard 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 lard 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 lard 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 lard Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck lard Beef ribeye burger. Served in a brioche bun with tomato paste, sautéed baby romaine lettuce, red onion rings, and pickled cucumber Premium Goose lard, Premium Duck lard, Goose lard, Duck lard Beef ribeye steak served with roasted potatoes, green asparagus with a butter emulsion, and porcini mushrooms Premium Duck lard, Duck lard Pan-seared Foie Gras in goose fat, served with date cake Premium Duck lard, Premium Goose lard, Goose lard, Duck lard Duck-heart stew cooked in a low temperature with duck fat Duck lard Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck lard Pan fried foie gras in goose fat, served with date cake Duck lard, Goose lard Pork ribs served with pumpkin purée and sautéed oyster mushrooms Pork lard Duck leg with hasselback potatoes and asparagus Beef Tallow, Premium Duck lard Tart with bacon and leek Premium Goose lard Lamb Lambchetta with homemade pesto and Puy green lentils Goose lard, Duck lard, Premium Goose lard, Premium Duck lard Duck broth with roasted duck, vegetables, and poached egg Premium Duck lard, Duck lard Baked Cod with Black Lentils and Green Vegetables Premium Duck lard, Duck lard Bone-in Pork Loin from Złotnicka Pig Pork lard Roast Oat-Fed Goose Stuffed with Apple and Oranges Premium Goose lard Roast Duck Legs with Oranges and Cranberries Premium Goose lard, Premium Duck lard
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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Tips
How to store lard so that it stays fresh and tasty for a long time?
Lard is an animal fat that has been a staple of Polish cuisine for generations. However, to fully enjoy its rich aroma and culinary qualities, it’s important to know how to store it properly.
Tips
Smoke point of fat – why is it a key parameter in frying?
When frying, the choice of the right fat plays a crucial role. One of the most important criteria is the so-called smoke point — the temperature at which the fat begins to produce visible smoke. This moment determines the taste, quality, and even the health aspects of the prepared food.