Curing meat in smoke sauna is an old, traditional Finnish method for smoking food. An ancient form of sauna, the smoke sauna differs from a regular wood-fired Finnish sauna in that it is lacking a chimney, allowing the smoke rising from the stove to fill the bathing room. Besides for bathing, smoke sauna was also used for smoking meat, usually ham, bacon, mutton, beef, horse meat, sausages, etc. While the ancient sauna-smoking method has largely been replaced by the use of modern smoking facilities, the interest in traditional production methods has given rise to several small-scale smoking houses around Finland, offering authentic smoke sauna-cured products.
Suits as well as bread topping as for cooking, for example in salads, sauces, pasta, omelets and pizza
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