In one of the three smoke saunas in Mooska Farm, meat is smoked in the traditional manner. The meat is cured with salt for 5 to 7 days and then, smoked in the mild alder smoke for about 40 hours. The result is aromatic and mouth-watering smoked meat with a brown surface, which may become an addiction for you. You have been warned! Be sure to try talvõvõi (our local butter) as well – this is a mixture of garlic and salo. It is possible to buy the products on spot.

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