Description
Kielbasa Jalowcowa STG is a pork sausage seasoned with juniper berries (jalowcowa) and smoked with the use of juniper branches.
Production Area
The traditional territory of the production of Kielbasa Jalowcowa STG is Poland.
Production Method
the pigs used for the production are slaughtered when they have reached a weight of about 120 kg; the meat must also have an intramuscular fat content in excess of 3 %. The first stage consists in cutting all of the meat ingredients into uniform size pieces (up to about 5 cm in diameter). The meat is traditionally cured (dry method) with salt and sodium nitrite for around 48 hours. The mince is then mechanically processed according to the class of the meat (I, II, III), after which it is mixed and blended with pepper, sugar and chopped juniper berries. The mince is stuffed into natural casings with a diameter of more than 32 mm or in protein casings of 36 mm in diameter (creating two different sizes). The sausages are then left to settle for around two hours at a maximum temperature of 30°C. This is followed by the drying of the surfaces, traditional hot smoking and baking until a temperature of at least 70°C is reached inside the sausages. They are then left to cool for 24 hours. In order to obtain the characteristic flavour, the sausages are cold smoked for around 2 hours using beech chips and juniper branches, followed by drying at 14-18°C for 3-5 days.
Appearance and Flavour
Kielbasa Jalowcowa STG can be 0,5 kg and 0,8 kg in weight. They are characterised by their whorl shape and tender and succulent consistency. The taste is typically smoked and spicy, which is even more distinctive due to the aroma of juniper.
History
Kielbasa Jalowcowa STG has very old origins and is strongly linked to the presence of juniper plants in the Polish territory. The Wielka Encyklopedia Powszechna Ilustrowana (Great Illustrated Universal Encyclopaedia) of 1903, indicates that juniper branches, shavings and berries can be used in the smoking process to confer an exquisite taste and aroma on meat. A standard production method using the various properties of the juniper plant for the kielbasa was established in Poland as early as the end of the 1940s.
Gastronomy
Kielbasa Jalowcowa STG should be kept in a cool dry place in order to preserve it for a longer period. It is excellent eaten on its own, but is also delicious served as a starter with cheese and vegetables: fresh, grilled or pickled.
Marketing
The product is marketed as Kielbasa Jalowcowa STG. It is sold in two different sizes, one of 0,5 kg and the other 0,8 kg.
Distinctive Features
The juniper berries are ground just before starting the production process, in this way enhancing the characteristic taste of Kielbasa Jalowcowa STG
