A blend for lovers of baked smoked meat. The way to make it is simple: rub the piece of meat with the spices, wrap it in aluminum foil and let it rest in the fridge for at least five days. Then slowly cook in a cold oven at 300 degrees F. for five hours.

• Pickling spice (including mustard), sea salt, sugar, allspice, garlic, onion, yeast extract, sunflower oil.

Allergen(s) : Mustard

75 g