Baleron

In Polish cuisine, baleron is a cold cut from cured and smoked boneless After ham, baleron is the second most valued cold cut in Poland.Małgorzata Michalik, Marek Łebkowski, Mała encyklopedia sztuki kulinarnej, Wydawnictwo Tenten, 1996, p. 371. ISBN 83-86628-33-2.

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. Polish sources describe a more complicated process.Kazimierz Stańczyk, Baleron wędzony gotowany, Mięsne Technologie, Spring 2014

Etymology

Older Polish dictionaries derived the word from the French word paleron for chuck steak.SŁOWNIK JEŻYKA POLSKIEGO, 1900, Internet Archive Newer dictionaries derive it from German Ballen-rolle.Uniwersalny słownik języka polskiego, p.181Słownik wyrazów obcych p.105

Registered products Several balerons are registered as protected traditional food by the Ministry of Agriculture and Rural Development: 2008: Smoked baleron from Masurian butcher shopsBaleron wędzony z mazurskiej masarni 2008: Baleron nadwieprzański (baleron from the Wieprz River area)Baleron nadwieprzański 2014: Smoked baleron from ProszówkiBaleron wędzony z Proszówek 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."Lubelskie ze smakiem. Produkty regionalne i tradycyjne, p. 8. 2019: Baleron from Płock

Baleron

Bron en licentie