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Baleron
From Wikipedia, the free encyclopedia
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In Polish cuisine, baleron is a cold cut from cured and smoked of boneless pork neck [1] After ham, baleron is the second most valued cold cut in Poland.[2]
Preparation
The Encyclopedia of Meat Sciences summarizes its preparation as follows. It is dry-cured, then immersed in the brine for 8–10 days, then drained, stuffed in a casing, smoked in warm smoke, cooked, and cooled. The cross-section of the final product is marbled meat.[1] Polish sources describe a more complicated process.[3]
Etymology
Older Polish dictionaries derived the word from the French word paleron for chuck steak.[4] Newer dictionaries derive it from German Ballen-rolle.[5][6]
Registered products
Several balerons are registered as protected traditional food by the Ministry of Agriculture and Rural Development:
- 2008: Smoked baleron from Masurian butcher shops[7]
- 2008: Baleron nadwieprzański (baleron from over the Wieprz River)[8]
- 2014: Smoked baleron from Proszówki[9]
- 2016: Smoked baleron from Wisznice
- Quote: "Meat from pork neck (after removing the bones), cured, placed in a bladder and smoked, brown in color with a shade of dark cherry, dark pink in cross-section, slightly juicy consistency, soft, salty taste. Smoked necessarily in a smokehouse fired with alder wood."[10]
- 2019: Baleron from Płock[11]
See also
References
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