7 Polish luxury products
by Editorial Staff
Sturgeon caviar
Poles and caviar? Impossible? Despite the fact that caviar is not a Polish national delicacy, several centuries ago recipes for its preparation and production appeared in Polish cookbooks. Today, the delicacies of the aristocracy are made right on the banks of the Vistula, in the ecologically clean region of Warmia, which are called “green legends of Poland” and which are part of the “Natura 2000” program. Antonius Caviar produces a fresh, unpasteurized structure of very high quality, obtained from the two species of sturgeon: Russian and Siberian sturgeon. The process of reproduction and selection of females is very strict. Only after 7 years, they reach reproductive age, and eggs can be obtained from sturgeon females aged 8 to 10 years. Siberian sturgeon caviar has an intense aroma and color: from black to light brown. The most valuable six-star caviar. It comes from the oldest females and is characterized by a large dia of the grains.
Snail caviar
Poland also produces unique, very expensive eggs from the eggs of the snail Helix Aspersa. Growing snails is becoming increasingly popular. Each snail lays about 100 eggs a year, which is about 5 grams. It is important that each snail egg (which is about 3-4 mm in diameter) is collected with delicacy and accuracy.
About 26,000 eggs are needed to make a kilogram of snail caviar. The color and texture of the product are very important: the caviar should be white and silky. After collection, it is sorted, cleaned, washed, and placed in a special brine, in which it acquires flavor. This is done manually, which explains the very high price – even a few thousand zlotys per kilogram. How does it taste? Experts say it is a combination of rain, forest, and mushrooms.
Snail caviar can be served with vodka, dishes, snacks, and even desserts, such as chocolate. This unique product not only tastes great, but it also contains a lot of protein, phospholipids, mineral salts, phosphorus, zinc, magnesium, calcium, silicon, and iodine, as well as vitamins A, D, and E and polyunsaturated fatty acids.
Dilevska aged ham
Is aged ham more fragrant than serrano? It is possible! Although Poland is not associated with original meat products, it is worth dispelling this stereotype. There are many pearls, which are also associated with the rich tradition of the region.
The unique Dilev ham is included in the list of traditional products of the Ministry of Agriculture and is a winner of many culinary competitions. How is it made? First, the meat is soaked in brine and seasoning mixture. After that, it is dried and smoked with cold smoke from fruit trees and sent to ripen. The ripening process lasts a year. Ham is characterized by very high taste qualities, some claim that it is better than Spanish serrano.
In the Polish lands, the tradition of producing ripe ham is nothing new. It is repeatedly mentioned in old records of cookbooks, especially written by authors who lived in the Grand Duchy of Lithuania. In the eastern part of Poland, the meat was dried and then left to ripen. This was also mentioned by the Polish culinary writer of the XIX century – Lucyna Tsverchakevychova. In one of her books, she gives the following recipe for ripening ham:
“Ham can lie in saline for four to six weeks, depending on its size. Then it should be removed from the salt and dried in the air for 24 hours, and then hung in a smokehouse for a week. Smoked ham should be hung in a dry, ventilated place, in the shade … In the process of pickling ham for every two pounds of salt add a quarter pound of fine sugar, it makes the meat extremely crumbly. Cover tightly packed meat with a wick with stones and leave for one or two days in a cool place so that the salt can dissolve. Then take the meat to the cellar or freezer, if you have one. Every week, at least once, you need to look, turn over and make sure that the salty sauce completely covers the meat, otherwise you need to move the pieces from top to bottom, and from bottom to top and do so every time.”
Kumpyak from Podlasie
Kumpyak Podlasie – salted and dried in the fresh air pork ham from Podlasie. It has been made for several centuries, using only natural methods and without smoking. Ham acquires its original taste due to the natural process of ripening, but the high quality of raw materials is also important. To do this, the animals must be fed in the traditional way.
Raw meat is rubbed with garlic, juniper, spices, pepper. Then it is placed in a wooden barrel with salt. After two weeks, it is removed from the salt and hung to dry. Pickling removes water from the meat and stabilizes the bacterial flora. Ham ripens in the company of aromatic spices. Maturation lasts from six months to a year, during which time the meat dries, hardens, acquires aroma and taste.
Interestingly, in this way in Podlasie produced not only ham but also sausages, lard, and cheese. Previously, these delicacies were stored in attics in special willow baskets.
On the website of the Ministry of Agriculture we read:
“The attics had a microclimate, which served for long-term storage of products – in winter it was dry, and in summer – quite cold.”
After such a cooking process, ham can be stored for months or even years without compromising its nutritional and taste qualities. How does it taste best? Cut into thin, translucent slices. Black country bread goes best with it.
Starka
Starka is a traditional aged rye vodka, which Poland was once famous for. And indeed, the older, the better and, of course, more expensive. A bottle of a 50-year-old woman costs even a few thousand zlotys – provided that you can buy it at all. Apparently, this is the only Polish alcohol that you have to register to buy, and when it appears on the market, you have to pay up to a thousand zlotys per bottle.
The history of the old woman began several hundred years ago. It was wedding alcohol, which was produced just for this unique event. The process began at the time of the birth of a son in a noble family. An oak barrel with alcohol was buried in the ground. There the drink was insisted on the young man’s marriage. Only then could the old woman treat guests.
Nowadays the star is produced by the Szczecin vodka factory “STARKA”. It is made from unrectified alcohol obtained by fermentation of rye. Vodka matures in old oak barrels with the addition of linden or apple leaves.
Within 10 years, the old man is gaining color and unique taste. The production process is similar to the production of whiskey or cognac. It is controlled by a group of specialists and technologists because the slightest fluctuations in temperature or humidity affect the quality of the stark. Filtration methods are kept secret, which is as strictly protected as the components from which this elite alcohol is made.
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