Toode

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            [post_content] => Traditsiooniline toode, kus oleme kasutanud toiduverd, rukki-ja nisujahu, seapekki, sibulat ja maitseaineid. Verikäkk on tänapäeval kahetsusväärselt veidi unustusse vajunud tervisele kasulik toit andes sööjale organisimile vajalikku rauda, valku ja erinevaid rasv-ja vesilahustuvaid vitamiine. Verikäki soovitame viiludeks lõigata ja kuumal pannil kerges õlis läbi praadida, kõrvale sobib ideaalselt hapukoor ja marineeritud kõrvits.
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            [post_title] => Rakvere verivorst
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            [post_content] => Üks armastatuim verivorst Eesti turul! Kõige klassikalisem seasooles verivorst kus maitsestuseks on kasutatud loomulikult ka vorstirohtu, just nii nagu ajalooliselt verivorsti valmistamisel on tehtud. Soovitame verivorstid enne ahju panekut kergelt õliga üle pintseldada, nii saad eriti mõnusa krõbeda kesta!
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            [post_content] => Klassikaline seasooles verivorst, parima maitse saladuseks jällegi vorsti sees peituv vorstirohi. Pühade verivorsti puhul on pakki juba lisatud ka paras ports viilutatud suitsupeekonit. Ideaalne lahendus just neile kelle jaoks verivorst maitseb kõige paremini just koos krõbeda peekoniga.
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            [post_content] => Parajalt pisikesed miniverivorstikesed! Vorstide koostises on lisaks odrakruupidele sealiha, seapekk ja seaveri. Klassikalised miniverivorstid on lambasooles ning maitsestatud vorstirohu ehk majoraaniga. Verivorste saab imelihtsalt küpsetada ka kuumaõhu-fritüüris – mõnusalt krõbedad vorstid saad 180 kraadi juures 7 minutiga.
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