Beef casings (intestines)

Chicken minced sausages 'Tender' are a true symbol of home comfort and culinary mastery. This recipe is rooted in European culinary traditions that value naturalness and subtle flavor. Light and airy due to the addition of egg whites, they have a soft texture and delicate aroma of spices. The blend of nutmeg, garlic, and peppers gives them a rich, intense taste that harmonizes with the mild spiciness of mustard. They are prepared gently—without boiling—which helps retain their juiciness. Perfect for a light dinner, family gatherings or cozy picnics. They pair well with vegetables, light sauces and fresh baked goods, creating an unforgettable palette of flavors. Easy to prepare yet exquisite in taste—these sausages will be a great addition to your menu.

Fried offal with humitas is a traditional dish of Argentine cuisine that combines rich meat flavors with the gentle sweetness of corn. The carefully prepared and fried offal reveals its depth, acquiring a crispy crust and juicy center. Argentines appreciate the pure taste of meat, avoiding excessive seasonings to enjoy its natural notes. Humitas is a soft corn puree steamed and wrapped in leaves, adding a contrasting sweet softness to the dish. Historically, this recipe roots back to the gastronomic traditions of shepherds and farmers who used available ingredients to create surprisingly harmonious combinations. The dish is perfect for warm family dinners where simplicity, richness of flavor, and authenticity of Argentine cuisine are valued.

Kazy is a traditional sausage made from horse meat and an important part of Turkmen cuisine. This delicacy has deep historical roots as horse meat played a key role in the diet of nomadic peoples. The taste of kazy is rich and aromatic with pronounced notes of cumin and pepper, while the texture is dense with a pleasant firmness. There are various cooking methods: it can be boiled, dried or smoked depending on preferences. Dried kazy has a deep, concentrated flavor; smoked kazy acquires spicy notes; and boiled kazy retains the juiciness of the meat. Kazy is served at festive tables, embellishing national dishes and highlighting the gastronomic richness of Turkmen cuisine. It can be eaten as a standalone dish sliced thinly or used in meat assortments.