Cold-smoked delicacies in Astana
Cold smoke at up to 25 degrees: the meat does not cook, it takes on aroma and slowly gives up moisture. The method demands patience — several days of smoking and weeks of ageing after it.
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Go to the catalogue →How it differs from cooked-and-smoked
A cooked-and-smoked product is heat-treated first, so it is softer, juicier and keeps for less time. Cold-smoked is never cooked: it is firm, slices thin and lives in the fridge for weeks.
That is where the price difference comes from. Cold smoking leaves roughly half the original weight, plus the weeks during which the product occupies the chamber and earns nothing.
What to look for
The slice should be even, with no cavities or grey patches. A white bloom of noble mould on the casing is normal and a sign of proper ageing; stickiness and a sour smell are a reason to walk away.
Watch the fat pattern: it should be spread evenly in small flecks. Large lumps of fat mean the mince was put together carelessly.