Casserole smoked, with bone. For this delicacy usually only made in the winter months. It then serves as a meat component in hot meals such as stews and the like. Only the rib chop strip is used. The vertebrae are removed from this strip and only the small ribs remain. The meat is brined for several days, then washed and smoked. Juniper berries are often smoked along with the smoke for taste. The original casserole rib is quite salty and is therefore used less and less. The modern casserole rib is lightly salted and therefore does not have a long shelf life. However, consumers increasingly opt for the cooked variant of casserole smoked 1 kilo, delivered sliced.
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