KRAKUS V PEK Chopped Pork Comparison

How's everyone doing out there? I hope you're all absolutely spot on as always. Now I'm going to do a comparison. Yes, a comparison. I do like doing them. And I've got one item here. I've done them both. I've reviewed them both separately. So I've not done this comparison before. Come and have a look what I got. And here they are. So we've got Krakus versus Peck. Now, three years ago, I had to look back. I reviewed this Krakus and I did a comparison with it against Spam. I was very wrong. I was very wrong indeed. And I was told to do it against Peck. So I'm doing it three years later. It's a bit late, but better late than never. I've got them both in Asda, different prices. The Krakus, I do apologise for the pronunciation, was £2. And the Peck was £2.30. So 30 pence dearer, both 300 grams. So let's get a closer look at the tins. So I've had the old Google Translate out on this one. I do apologise for the pronunciation. So this is Polish. Polish pork. We have PL sticker there, both two PL stickers. I'll get to the other one in a minute. I'll go around to the ingredients. Now I've had Google Translate on here. So it does say at the top there, sterilised canned food, pork mince for the spiel. And the pork content is 93%. Yeah, there it is. It does come with a ring pull. So that is handy, isn't it? Now, I got it in Asda. You know, if you shop around, you can get it cheaper, but it's not one of them. It's not where I can get food the cheapest. I'm just reviewing these two. But I'm sure if you shop around, you might get it cheaper. So here's the Peck. Now this is 90% pork, so 3% less. 300 grams. This is 300 grams as well. So this is chunky pieces of cured chopped pork. We've got a PL sticker. Now I did notice, I've been doing a bit of investigation work, that that PL sticker there, if I can find it and zoom in, is the same as one of them PL stickers there if it does focus. Yeah, one's the same as that one. Funny that, isn't it? Now this one was 30 pence more, and you need to tin open it. It doesn't come with a ring pull. Yeah. Whoa, look at that. Fried egg and chips. Lovely. Right, let's get these open. See what we've got. So I've had to have a look at my other video. I stand corrected. I've not reviewed this one before. And here it is, the one I'll show you that I reviewed. There it is. It's the Golan Kove. I do apologize for the pronunciation. So yeah, that's the one I did last time. So I've not done this before. Be interesting. Only human. So let's get into this. See what this is like. Yeah, it's pretty similar to the other one. The other one was 89% pork. This is 93. And that's what you get. Look. Yeah, I have got some sourdough bread as well. I will put some on some sourdough bread and pickle as well. You reckon some lovely Polish pickle. I haven't got any. I do apologize. I don't have any Polish pickle, but I have some sourdough bread, which I can't wait to try it. So the peck is, I know it's only a serving suggestion, but they reckon fry it. I would imagine that's fried with chips, beans and an egg. Anyway, you need a can opener. So what I'm going to do, I'm just going to make an incision on the bottom with this just to let the air, the vacuum, sorry, and see if it'll come out any better. So that's what you need. A robust can opener to get this open. It's coming off. Okay. Now it seems to be to be working fine. Watch your pinkies. Now this has got the both got jelly in. I love that jelly. I do. I do like it. I love the jelly in a pork pie as well. Yeah, that's what you get. They look pretty much the same, don't they? Yeah, this one's a little bit more sort of darker pink. I would say that the crackers this one's a conserver. Now that's probably wrong. I've said that wrong. Yeah, that's what you get. Right. Let's get these out onto a couple of plates. So here they both are. Came out quite easy, to be honest. That's the crackers. And this is the peck. Yeah. Very, very similar, I would say in texture. If you look at it, it's pretty much similar in colour. Maybe this one is a little bit more finely sort of chopped up, minced up. Yeah. Anyway, what we need to do, I'm going to cut some off and we'll have a look at them. So I'll cut this down here and we'll have a look inside. I'll do the same with the peck. Yeah. We'll have a look inside. So this is the crackers. And that's the peck. Do a bit of a close up. Crackers. Peck. Yeah. Now, last time I did, I thought I did that one, but I did that the other one. Like I said before, I fried it and I made a mistake. I fried it. You don't fry it. You sort of put it on some sourdough bread and eat it like that. It was spam I went up against. And I know you do fry spam. Well, I do anyway. But I'm not going to fry it this time. I'm just going to try it as it is going to get some bread and we'll try it like that. All right. So there's my sourdough bread. I have buttered it. And now what I'm going to do with this, I'm going to I'm going to what I'm going to do, I'm going to put some on the side to try. But then I'm going to get some like that on there to try. So that's the crackers one. And this is the so I'll get a bit on the side like this is the peck and I'll get a wedge off on the side like that. All right, crackers and peck. All right, let's try it. So like always, I'd like to thank you for watching and subscribing. I do appreciate it. So let's try this. So this is the crackers first. We'll try it like that. Oh, that is salty, fatty, salty, tasty. Yes, that is lovely. Remember it last time? It was different last time. It was different one, different version. Please, if you know, if you're up on your versions, please let me know in the comments. But that is tasty. Yeah. So let's try it on a bit of sourdough bread. You definitely need some pickle to cut through the saltiness. But that is tasty. Oh, that is lovely. Very, very nice indeed. Be lovely on a nice hot summer's day. So in the garden, beverage of your choice. Yeah, lovely. Just nibbling on that. I'm going to get a glass of water because I forgot to get one out. Unhuman. And we'll try the peck. I've got a glass of water. Right, let's try this peck. I ain't no professional. Let's try this. Got a bit of jelly then as well. Oh, that is lovely as well. It doesn't seem as salty as the other one, but it's the same sort of consistency. And it is nice as well. It's lovely. I'm going in to try this. Now, this is the one on a bit of sourdough. It's lovely. It really is lovely. It's just, it just falls apart. It doesn't seem as solid as the crackers. It seems a bit more sort of buttery, if you know what I mean. It falls apart a bit more. It doesn't taste as salty. But I like them both. But the one I do prefer is the peck. Just slightly, just slightly because it just sort of, it sort of, it was more buttery. Now, I might have got more, I might have had more butter on that bit of sourdough bread. But there's hardly anything between them. Nothing between them, really. They're both lovely and they both would go down well. It's up to you at the end of the day. Yeah, some pickles, some lovely Polish pickles on there. Very nice indeed. Very nice indeed. Right, gonna finish these off. That's for sure. I'm not gonna finish the whole tins of peck off now and crackers. No, I'm gonna finish these off. Might just cut some more bread up. Have a bit of a nibble. Please let me know what you think in the comments. Very interested. Not fried it this time. Yeah, that was my own, my own fault for frying it. Although it did, when I fried the crackers last time, it was a different one anyway. Different one. Pretty much the same consistency. So thanks for watching. Do appreciate it. Keep your recommendations coming in if you've got any. I do try and get all the, there's lots of new food out at the moment, but I thought I'd try this one. I've been wanting to do it for a while and I'll get it out today. It's Sunday. Have a good, have a good Sunday. Although the weather is not that great, is it? It might be nice where you are. I hope the sun is shining where you are. So all the best and I'll, I'll catch on the next one.