MeatRecipesMeat-filled snacks that are ready in minutesSnacks for all carnivores. MeatHow do the chefs work with chicken, duck and rooster?From chicken schnitzel to duck specialties. Find out how they cook with gourmet poultry at Café Savoy or Bufet. MeatDinner from the butcher: A full table of selected meat delicaciesWelcome to the Butcher's Dinner. Butcher's tartare, cured hams and salamis and grilled steaks of both Přeštice Black-Pied pork and Czech Fleckvieh beef await you. MeatHow to process veal with the giblets? Advice from the chefs at U KalendůHow do you turn a veal neck into a steak and a thymus into a delicacy? At U Kalendů, they only prepare veal once a month - and they always strip it down to the last piece. MeatEars, tongue and other delicacies according to the chefs from Kantýna and U KalendůHow do you turn pork ears, tongues and snouts into delicacies? Read how chefs from Kantýna and U Kalendů work with them. MeatHonza Macík from Kantýna: a chef must be able to plan wellWe talked to Kantýna's butcher about his work, meat enthusiasts without butchery education, and customer questions that delight. MeatUnconventional cuts of meat for grilling: Have you ever tried a hanger steak?Expand your taste and grilling horizons! MeatRecipesHow to prepare the perfect burger from Preštice Black-pied pork? All you need are quality ingredients and a few minutes of timeA juicy recipe for a grilled suckling pig burger.
MeatHow do the chefs work with chicken, duck and rooster?From chicken schnitzel to duck specialties. Find out how they cook with gourmet poultry at Café Savoy or Bufet.
MeatDinner from the butcher: A full table of selected meat delicaciesWelcome to the Butcher's Dinner. Butcher's tartare, cured hams and salamis and grilled steaks of both Přeštice Black-Pied pork and Czech Fleckvieh beef await you.
MeatHow to process veal with the giblets? Advice from the chefs at U KalendůHow do you turn a veal neck into a steak and a thymus into a delicacy? At U Kalendů, they only prepare veal once a month - and they always strip it down to the last piece.
MeatEars, tongue and other delicacies according to the chefs from Kantýna and U KalendůHow do you turn pork ears, tongues and snouts into delicacies? Read how chefs from Kantýna and U Kalendů work with them.
MeatHonza Macík from Kantýna: a chef must be able to plan wellWe talked to Kantýna's butcher about his work, meat enthusiasts without butchery education, and customer questions that delight.
MeatUnconventional cuts of meat for grilling: Have you ever tried a hanger steak?Expand your taste and grilling horizons!
MeatRecipesHow to prepare the perfect burger from Preštice Black-pied pork? All you need are quality ingredients and a few minutes of timeA juicy recipe for a grilled suckling pig burger.
