2708/5000 Traditional ham or sausage or other cold cuts on the holiday table are almost a must. When looking for the most natural ones, the first association often refers to Podkarpacie - a refuge of traditional products and dishes. Undeniably, this region boasts the largest number of registered products on the Traditional Products List - over 200 items. In Dukla, eg at the Meat Plant "Jasiołka", all products are prepared according to old recipes from up to 150 years old from nearby villages, former noble mansions, and even from the kitchen of the Austro-Hungarian army. Raw ripening sausages reign (incidentally, ideal to hang for longer in the pantry) have a long tradition in Poland, mention of Polish sausage appears in source materials as early as the seventeenth century. They find recognition in Poland; are recognizable abroad due to the aroma of garlic and marjoram and smoke - natural, beech or alder! Smoking, along with salting, is one of the oldest ways to preserve food, especially meat and fish. In addition to preservatives, it reduces the process of fat rancidity. In the Dukla region, old recipes include an ecological and unique specialty - with ham and liver, called Pradziada Sausage. It is not by accident that exactly "Jasiołek" produces it today exactly according to a recipe straight from the Galician elite Lviv school of butchers, because it was attended by the great grandfather of Paweł Krajmas, the head of the meat plant described here. Another unusual delicacy is the long-ripening beef leg, specially naturally preserved, compared with Swiss beef dried in the wind - Bundner Fleisch, with Italian beef ham Bresaola, or with Jamón Serrano - called "Spanish gold". With the fact that the "gold of Podkarpacie" has a much more affordable price. Paweł Krajmas - owner and president of the Association "Polish Ecology": "Our company was created from passion and family traditions, and the greatest treasure are the former Galician recipes. Smoking is done using beech or alder wood. Products are created traditionally, without dyes, stabilizers, protein fillers and preservatives. We use organic pork raw material and organic spices for the production of cold cuts. That is why so interesting products are made here - under constant supervision of accredited control units - ranging from maturing beef, through bacon, Sarmatian roast, smoked Dukla, rural sausages with garlic, and ending with coriander dried Dukla dry sausage. You can enjoy a delicate ham, real knuckle headcheese without the addition of gelatin, caraway cabbage in a natural sheep intestine. "
