The best meat.
Real fire.
Top flavors.
Meat as it was meant to be – authentic fire and smoke, crafted the old-fashioned way. An experienced pitmaster’s signature quality in every bite.
The ovens are fired up from Tuesday to Sunday!
Order before 2 pm
— In-stock products delivered next day.
Done today, worry-free tomorrow! Orders placed after 2:00 PM arrive the day after tomorrow.
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Order cycle
Even though most items are in stock, we advise contacting us for urgent or larger orders to ensure availability and delivery timing.
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Storage
Our production and packaging ensure extended shelf life, along with advice for best results.
Min. basket 20 € · Prices include VAT (24%)
Home cooks & Restaurants
Our products are free from preservatives and are vacuum-packed right after production to maintain juiciness and long shelf life. Many of our loyal customers let the smoked sausages rest uncovered in a cool place for a few days before serving — enhancing texture and flavor.
For home cooks
A royal dinner made easy. Perfectly cooked delicacies — just remove the packaging and enjoy. For best results, follow the heating instructions.
See productsFor restaurants
We supply restaurants with fully smoked, ready-to-finish products. For special requirements, please contact us so we can find the best solution for your needs.
Request bulk quoteReal Texas BBQ. Authentic flavors.
True Texas BBQ requires attention to detail and patience. We take our time — to ensure the highest quality.
Natural sweetener. Our recipes are sugar-free.
We don’t use sugar — only natural, low-calorie monk fruit sweetener with no aftertaste. Ideal for athletes and active people.
Head chef & pitmaster
Packed by 25 years of experience, top-quality ingredients, and an uncompromising dedication and respect for Texas BBQ traditions and principles — these are the ingredients that ensure a melt-in-your-mouth result. Every piece of meat, fire, and smoke has its own voice. The pitmaster is the interpreter, negotiator, and fire whisperer.
“Great smoked meat isn’t about recipes — it is born from a cook’s unique relationship with fire.”
— Janek “Kärss” Kraus
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