Red Meat Lovers Fritanga (6 x 52) Cigar

Red Meat Lovers is Steve Saka's bold, flavor-forward line, blended expressly to be smoked with and after a heavy meal of steak or prime rib. It debuted in 2019 as a collaboration between Dunbarton, Smoke Inn and the Red Meat Lovers Club — a charity-minded organization built around meat-centric events — and became one of the market's most successful annual single-store exclusives before Dunbarton secured the rights to release it to all its purveyors. The Fritanga, named for the Nicaraguan street-food style of grilling meat over an open flame, joined the line as a regular-production size in 2025, debuting at the Red Meat Lovers dinner at The Great Smoke on March 14, 2025 ahead of its PCA release.

A Connecticut Broadleaf wrapper over a Mexican San Andrés Negro binder, with fillers from Nicaragua and Pennsylvania. The Fritanga is a 6 x 52 box-pressed toro finished with a pigtail cap, described by Saka as a spicier, beefier iteration of the core Red Meat Lovers blend. Rolled at Nicaragua American Cigars S.A. (NACSA) in Nicaragua and packed in boxes of 10.

The Fritanga opens on earth, nuts and black pepper, with leather and wood filling in behind and the pepper most pronounced on the retrohale. Nutty aromas and light hints of cocoa build through the middle third, while the earth-and-leather core picks up intensity toward the finish. A balsamic, herbal note appears near the end as the smoke climbs from medium to medium-full.

Alcoholic: a cask-strength bourbon, an aged rum, or a stout. Non-Alcoholic: a strong espresso.

A rich after-dinner smoke. Allow ~60–90 minutes.