● pork tenderloin,

● salt,

● bay leaf,

● pepper,

● garlic,

● coriander.


Pork tenderloin sprinkle well with salt, place in a bowl, cover and refrigerate for 3 days. Then rub it with a mixture of bay leaf, pepper, garlic and coriander. Wrap the meat in gauze and tie it with a string. Allow to dry in a warm place with good ventilation for at least 1 week.

The Farmstead “On Zarechnaya street

Polikarpuk Alla

+375 (29) 793-31-91

Brest region, Kobrin R-n, village of Sands-1, ul. Zarechnaya, d. 8

Belarusian Association Country Escape
Belarus, Minsk, vulica Dunina-Marcinkieviča, 6
Other Projects

This website was updated and maintained with the financial support of the European Union in the frame of Project Nr. ENI-LLB-1-016 "Preservation and Promotion of Culinary Heritage and Traditional Skills" (BELLA CULTURE).
Its contents are the sole responsibility of Belarusian Association of Rural and Ecotourism "Country Escape" and do not necessarily reflect the views of the European Union.