Polish cuisine Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other ...

, baleron is a

cold cut Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in ...

from cured and

smoked Smoking is the process of flavoring, browning, cooking, or preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but ...

of boneless After

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...

, 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 Marbled meat is meat that contains various amounts of intramuscular fat, giving it an appearance similar to marble. The term is principally applied to red meat. Key terms ''Beef quality grades'' - are based on a composite evaluation of the deg ...

. Polish sources describe a more complicated process.

Etymology

Older Polish dictionaries derived the word from the French word '' paleron'' for

chuck steak Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a " 7- ...

. Newer dictionaries derive it from German ''Ballen-rolle''.

Registered products

Several balerons are registered as protected

traditional food Traditional foods are foods and Dish (food), dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national ...

by the Ministry of Agriculture and Rural Development: *2008: Smoked baleron from

Masuria Masuria ( ; ; ) is an ethnographic and geographic region in northern and northeastern Poland, known for its 2,000 lakes. Masuria occupies much of the Masurian Lake District. Administratively, it is part of the Warmian–Masurian Voivodeship (ad ...

n butcher shops *2008: ''Baleron nadwieprzański'' (baleron from over the

Wieprz River The Wieprz (, ; ) is a river in central-eastern Poland, and a tributary of the Vistula. It is the country's ninth longest river, with a total length of 349 km and a catchment area of 10,497 km2, all within Poland. Its course near the to ...

) *2014: Smoked baleron from

Proszówki Proszówki is a village in the administrative district of Gmina Bochnia, within Bochnia County, Lesser Poland Voivodeship Lesser Poland Voivodeship ( ) is a voivodeships of Poland, voivodeship in southern Poland. It has an area of , and a popul ...

*2016: Smoked baleron from

Wisznice Wisznice is a village in Biała Podlaska County, Lublin Voivodeship, in eastern Poland. It is the seat of the gmina (administrative district) called Gmina Wisznice. It lies approximately south of Biała Podlaska and north-east of the regional ca ...

*::''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." *2019: Baleron from

Płock Płock (pronounced ), officially the Ducal Capital City of Płock, is a city in central Poland, on the Vistula river, in the Masovian Voivodeship. According to the data provided by Central Statistical Office (Poland), GUS on 31 December 2021, the ...

References

{{reflist Polish cuisine Pork Smoked meat Lunch meat

Preparation

Etymology

Registered products

See also

References