Preparation

The pork meat is kept in salt for 1-2 weeks. Water was boiled, with mustard seeds, pepper, bay leaves, paprika, garlic and plenty of salt. Pour water over the pork leg. Leave in the stove for 3-4 days. Remove, wipe and smoke. It is smoked with beech sawdust and a corn cob.

Serve boiled for Easter. Remove the bone from the ham and bind with hemp thread, then bring to a boil. Boil the cabbage rolls in the stock in which the ham was boiled.