Baleron
In Polish cuisine, baleron is a cold cut from Curing (food preservation), cured and Smoking (cooking), smoked of boneless After ham, baleron is the second most valued cold cut in Poland. 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. Polish sources describe a more complicated process. Etymology Older Polish dictionaries derived the word from the French word '':fr:paleron, paleron'' for chuck steak. Newer dictionaries derive it from German ''Ballen-rolle''. Registered products Several balerons are registered as protected traditional food by the Ministry of Agriculture and Rural Development (Poland), Ministry of Agriculture and Rural Development: *2008: Smoked baleron from Masurian butcher shops *2008: ''Baleron nadwieprzański'' (baleron from ...
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