Krakowska

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Krakowska
Kiełbasa krakowska 2.jpg
TypeSausage
CourseAppetizer
Place of originPoland
Serving temperatureHot, cold
Main ingredientsPork

Krakowska (/krəˈkɒvskə/ krə-KOV-skə)[citation needed] is a type of Polish sausage (kielbasa), usually served as a cold cut. The name derives from the city of Kraków (mediaeval capital of the Polish–Lithuanian Commonwealth till the late 16th century). It is made from cuts of lean pork seasoned with pepper, allspice, coriander and garlic, packed into large casings and smoked.[1]

It is registered under the name "Kiełbasa krakowska sucha staropolska" as a Traditional Speciality Guaranteed product in the European Union[2] and the United Kingdom.[3]

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References[edit]

  1. ^ Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 558. ISBN 978-0-12-384734-8. Retrieved 21 May 2017.
  2. ^ "Kiełbasa krakowska sucha staropolska". European Union. Retrieved 30 October 2021.
  3. ^ "Kiełbasa krakowska sucha staropolska". UK Government. Retrieved 30 October 2021.