You’ve shown amazing enthusiasm for our newest cream, so we purchased a BBQ Pit Box to go with it. We slow-roast the juicy pork for 12 hours at 110 C in a wood-fired oven until it’s melt-in-the-mouth tender. While still hot, we pull it into tender shreds and pour over our house-made sauce.

We make coleslaw using fresh white cabbage, carrots, and our homemade mayonnaise and mix them together. Delicious on its own, but it's simply heavenly when put in a baguette. No need to prepare everything separately – it’s all in one, 3-in-1. BBQ pulled pork - coleslaw salad - homemade mayonnaise.

It's called Pulled Pork - with Coleslaw Salad. Give it a try – it won’t leave your mouth dry.

 

These days everyone is busy, rushing around, with barely enough time to eat, let alone cook. So, we thought we would do something different: alongside our spreads, we’ve created a new ready meal. Just heat it up and you’ve got yourself a hearty, satisfying yet fresh main course – completely free from preservatives.

Chilli con carne, but not the standard one: it’s our own rustic village-style version, made the Falukrém way.

We make it with a mix of beef and pork– not minced, but diced and occasionally pulled, just like our pulled pork, seasoned with BBQ spices. Peter slow-cooks the meat with beans, corn, and spices for 12 hours in a wood-fired oven.

It’s packed with juicy, smoky, tender chunks of meat, authentic Mexican chili flavour, but not too spicy.
Staying true to our usual principle, it contains no preservatives, additives, or flavour enhancers, just quality ingredients. 

We’ve kept sustainability in mind with the packaging too: the tubs are made from sugarcane and sealed with a transparent film made from corn. It is biodegradable, eco-friendly, and also practical because the heat-resistant tub can go straight into the oven or microwave (just remove the film first), so there’s no need to transfer it to another dish.  Give it a try.

 

We haven’t forgotten about vegans either: alongside our zakuska and vegan aubergine spread; there’s now a third flavour to choose from. We made the beetroot chickpea spread for them, with a touch of wild garlic. Not only is its colour stunning, but its flavour is simply magical too.