From Wikipedia, the free encyclopedia
|This article needs additional citations for verification. (March 2015) (Learn how and when to remove this template message)|
- Black 'Salceson' which contains blood
- White 'Salceson' made with a mixture of seasoned meats, without blood
- Ozorkowy (Tongue) 'Salceson' where the major meat component is tongue
- Włoski (Italian) 'Salceson' (brawn, skins, spices - garlic, pepper and caraway)
- Norweski (Norwegian) 'Salceson' (brawn, skins, broth, salmon, spices)
- Saksoński (Saxon) 'Salceson' (brawn, skins, broth, blood, offal, garlic, caraway, spices)
- Veal 'Salceson' (veal brawn and skins, broth, spices)
- Czosnkowy (Garlic) 'Salceson' (brawn, skins, broth, garlic)
- Północny (Northern) 'Salceson' (brawn, pork skin, blood, broth, garlic, liver, spices)
- Podlaski 'Salceson' (pork brawn, broth, chives, caraway, spices)
Typical ingredients: Pork or veal tongues (cured), Pork Jowl, Skins, Pork liver.
The most popular type is white salceson which can be bought at most of butchers in Poland and in many grocery shops and supermakets.
|This meat-related article is a stub. You can help Wikipedia by expanding it.|