Pork & Beef - Herbal Spice Preparation

Good to know

Ideal for seasoning fine pork. Meats such as dry aged pork, Duroc, Iberico and all pork specialties.

use

If you want to grill the pork indirectly, we recommend seasoning the meat before you put it in the BBQ smoker or on the kettle grill over indirect heat. If you grill the meat directly or use a Beefer, you should only season it after grilling - this way the herbs cannot burn and you have the perfect herbal taste experience.

The taste

The creation underlines the taste of fine meat with strong herbs. The contents of light garlic and rosemary, sweet onions, peppers and Demerara raw cane sugar go perfectly with Iberico and Duroc as well as pork specialties such as chops, loin, skewers, belly, shoulder and fillet.
Dry-aged pork also harmonizes perfectly with the herb and spice mixture. Strong pepper notes from Tellicherry pepper, cubeb pepper and Bengali long pepper provide the final kick, and fine fleur de sel turns it into a harmonious and incomparable flavor composition.

production