MUNCAN FOOD CORP: 2015

Pork Lard, Smoked Duck Lard, Smoked Goose Lard

● Oct 5, 2015

Lard Anyone?

Whether you are looking for rendered pork fat (lard) that has a truly special flavor that can only be found at Muncan Food Corp. or something more exotic, such as smoked and rendered duck or goose fat, we have it. This lard makes any baked good infinitely better in flavor, while all three renderings make for a perfect spread on crostini topped with a sprinkle of smoked paprika.

Pork Lard

Smoked Duck Lard

Smoked Goose Lard

Pickles

●

Half sours with the perfect crunch

Sauerkraut

●

Shredded, pickled cabbage. It is great when oven roasted with an assortment of smoked meat and sausage to create the perfect Podvarak or Varza Calita.

Whole Cabbage

●

You can’t make Sarma (Sarmale) without cabbage and ours is truly exceptional. The same care, thought, and effort that go into making our meat products are present when making our Pickled Cabbage. It is one of our specialties and you will notice the difference between these leaves and generic jarred ones as soon as you taste it.

Charcuterie Party Platters

●

Soft Cheese Melody

●

Hard Cheese Melody

●

Apple Burek

●

A phyllo-dough traditional pastry filled with our homemade sweet cinnamon-apple filling.

Cheese Burek

●

Our traditional breakfast/late night snack phyllo-dough pastry filled with our two cheese blend; perfectly paired with a glass of Kefir and always made with our family recipe phyllo.

Bread

●

Hot bread is available every day at all of our store locations.

Chicken Mititei/Cevapi

●

A pure chicken skinless sausage.

Fresh Sausage (Sveza/CârnatProaspăt)

●

Coming in both a large, by the piece, and small, by the roll, variety, these sausages contain a perfect hint of garlic along with paprika and traditional spices.

Skinless Sausages(Mititei/Cevapi)

●

The showstopper of this product category renowned through out America as the best skinless sausage; it is a mix of pork, beef, and veal and sold by the box in packs of 20. They are immediately frozen after being made and should be grilled in their frozen state in order to ensure that they do not shrink while leaving the middle a perfect pink color.

Garlic Bacon

●

Our signature rib bacon deboned, then slathered with our garlic sauce before roasting in the oven

Podvarak (Varza Calita)

●

We shred our house pickled cabbage, then bake in the oven with a variety of smoked pork items that infuse it with unbelievable flavor. Very traditional, very delicious

Stuffed Cabbage (Sarma/Sarmale)

●

Our signature stuffed cabbage made using grandma’s family recipe with a combination of pork, beef, and rice along with our house pickled cabbage. Once rolled it is placed in a roasting pan and covered with smoked meat so that as it cooks the juices drip down and impart additional flavor. It is solid in containers of 6 pieces with a piece of smoked meat. If you are lucky you may catch Grandma Muncan still overseeing the making of this delicious item.

Pork Rinds

●

Just fried, crispy pork skin deliciousness.

Small Pork Crackling Bits

●

Pork crackling crumbs that are delicious when added to any bread batter, especially when making Pogaca rolls.

Pork Cracklings (Jumari/Cvarci/Teperto)

●

Lamb Prosciutto

●

Deboned leg of lamb is seasoned and wrapped in a collagen casing where it is allowed to marinade. After hours of smoking, it is then dried for several weeks while the spices continue to penetrate into the meat. The delicate nature of this product cannot be overstated and the flavor is a favorite amongst our customers.

Bone-in Prosciutto

●

This one is for true aficionados. Our bone-in prosciuttos are sold by the piece and have been aged from 12 to 18 months. They are made of the highest quality ham, smoked, and branded with our Muncan Food logo. We also offer a ham holder and knife set that can be purchased with the prosciutto so you can slice at home or let guests have fun doing it themselves.

Homemade Boneless Prosciutto

●

Our signature item in this category. Our 10-month aged, 72 hour smoked prosciutto that is a epitome of our craftsmanship. It has an amazing smoky flavor, a delicate texture, and a deep color that makes it visually a thing of beauty.

Kulen Sausage

●

Similar to our Kulen Salami, but in a smaller casing. Very spicy and coarsely ground, this is a rustic and intensely flavorful sausage.

Spicy Domaca Sausage (Sremska Kobasica/Caranti Taranesti)

●

This is processed in the same fashion as our regular Domaca Sausage, but with added paprika and a light sprinkling of heat inducing spices..

Domaca Sausage (Sremska Kobasica)

●

Our oldest and most time-honored sausage. It is made of medium coarsely ground pork shoulderwith our secret blend of spices that have been passed down through the generations.

Pork Knuckles

●

Pork Neck (Ceafa Afumata/Dimljeni Vrat)

●

Our most popular cut of pork. It can be sliced and eaten as is, boiled, or roasted in the oven. Incredibly versatile, traditional, and delicious.

Pork Tenderloin (Muschi Montana)

●

Pork Chops

●

Tender, house cut pork chops that are hot smoked in our signature style. This can be sold as a whole roast or sliced into individual pieces.

Canadian Bacon (Muschi File)

●

Made from pork loin, it is hot smoked until it reaches the perfect temperature. It can be sliced and eaten as is, but can also be cut thick and cooked as well.

Neparovana Sausage

●

its name literately translates “unpaired”, this sausage is similar in flavored to our Kranjnska, but a larger diameter casing is used.

Kranjska Sausage

●

Traditional to the Germans as Krajana this centuries old item is a staple of every family in the Balkan region in some form or another. Resembling a Kielbasa it is coarsely ground and seasoned with two distinctive forms of pepper.

Knackwurst

●

This variation is the same as our Hot Dogs, just in a larger, yet still natural casing

Hot Dogs (Virsla/Crenvursti )

●

Our hot dogs will change the way you think about what a frankfurter should be and our customersof all different backgrounds agree they’re the best. They are a combination of pork, beef, and veal that are ground together in the perfect ratio to produce a hot dog that is truly spectacular. In addition to our classic blend of spices, they are stuffed and cooked in our natural casing so each and every hot dog has that perfect *SNAP* when you bite into it.

Blood Sausage (Sângerete/Kravavica)

●

Made in the same fashion as our liver sausage, but it is mixed with our signature blend of blood and spices. It also comes in both with rice and without rice varieties.

Lebar (Rustic Liver Salami)

●

Similar to our Liver Sausage, but rather than being finely ground it is much more coarse. If you are interested in something with a more intense flavor, but without any graininess this is it.

Liver Sausage (Caltabosi/Gigernaca)

●

This pure pork product is made and without rice. It is very traditional during the Christmas holiday, but we carry it year round. The added rice in that particular variety creates a completely different texture when eating as compared to the one without rice.

Spicy Headcheese

● Sep 24, 2015

Our spicy variety has a natural casing with a very distinct amount of heat and a gorgeous red color from the cayenne pepper based spice mix added during the cooking process.

Natural Headcheese

●

This traditional variety is encased in natural stomach casing and has a hint of extra garlic. Our most popular Headcheese!

Headcheese

●

Encased in our plastic casing and made from cheek meat, ears, and tongue—you have never had headcheese as good as our standard.

Black Forest Bacon

●

Made in the traditional German style, it is a brine cured and smoked pork belly that has a soft texture and signature coating of blood.

Double Smoked Bacon

●

Cured in brine and then smoked overnight, before being hand cut into individual pieces and smoked again. If you are looking for smoky flavor, this is for you.

Tarska Bacon

●

This pork belly is deboned by hand and smoked for 72 hours after dry-curing. It is then rubbed with our blend of spices and beef blood and smoked again for 24 hours. One of our most popular bacons and an Andrew Zimmern favorite, it is delicious as is or cut thick and thrown on the grill.

Menu

Search this blog

Popular Posts

Blog List