Krakowska sucha (krakowska dry) is produced from pork trimmings (85%), hard pork fat (usually backfat) (10%) and beef trimmings (5%), with the addition of spices (black pepper, nutmeg and garlic). This produces a very specific flavour and juiciness. The cross-section of the final product shows a very dark meat colour with marbling of intramuscular fat. It is then allowed to drain for 24 h, is stuffed in natural or collagen casings, smoked in warm smoke, cooked and cooled. Polish baleron is produced from pork neck, dry-cured for 24 h and then immersed in curing brine for another 8–10 days. Polish smoked ham is produced from whole pork hind legs (bone-in or boneless), dry-cured for 20–30 days or by a wet method for 10–14 days, smoked in warm smoke, cooked and smoked again for specific colour and taste development. One of the best-known Polish products in this group, Polish canned ham sold under Krakus brand name, should be specifically mentioned. Intensive development of technology and techniques has resulted in similar methods used for meat canning around the world. Native to Poland in this category is Krupnioki. Meat specialties are products prepared from meat trimmings and offal with additional cereals (barley grits and/or buckwheat), blood and seasonings. Krakowska sucha, Kabanosy, and Kiełbasa jalowcowa are specific Polish sausage types. Sausages are products made from pork trimmings (sometimes with addition of beef, game or poultry). Typical Polish products of this group include Polish smoked ham and Baleron. Smoked meats are produced from whole primary cuts of pork. Polish processed meat can be divided into four groups: smoked meat, sausages, meat specialties and canned meat. The meat of such animals has a rather high content of intramuscular fat (marbling). The pork is obtained from local pig breeds raised under extensive conditions. In Poland, most of the processed meat products with a very specific taste and aroma that can be considered ethnic products are prepared from pork (sometimes with a small addition of other types of meat, i.e. Pisula, in Encyclopedia of Meat Sciences, 2004 Polish Meat Products
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