Krakov

itially, in the XVI century, this sausage was produced only in the city of Krakow (Poland) – from where the name of the product "Krakow" came from. Krakow sausage belongs to the type of semi- smoked sausages, so its consistency is tenderer, and the bar of "Krakow" sausage is more plastic than varieties of raw smoked sausages. The product belongs to the traditional group of semi-smoked sausages and has a classic taste with a pronounced aroma of black pepper, coriander and garlic. It is produced strictly according to GOST from chilled beef of the best varieties. The sausage is produced according to the old Polish technology in a natural shell. According to GOST, the composition of this product includes beef, nitrite salt (table salt), garlic, spices, sugar, flavor enhancer (E621), antioxidant (ascorbic acid), coriander, sweet black pepper, color fixative-sodium nitrite. Milk, egg, mustard, cerealsand their processed products are used in production. In addition to this, the "Krakow" sausage belongs to the category "B", in which the content of the mass fraction of muscle tissue in it should be from 60 to 80 percent. In cooking, "Krakow" sausage is used not only as a delicatessen meat slicing – it is quite often added to many dishes: salt pans, pizza, casseroles, rolls, salads, snacks. They make delicious and incredibly satisfying sandwiches and sandwiches, canapés with such sausage, additionally accompanied by fresh vegetables and herbs. Shelf life: at t° from 0°C to +6°C and the relative humidity of the air is not higher than 75-78% - 30 days. After violation of the integrity of the loaf, the period of 72 hours at t° from 0°C to +6°C within the shelf life of the packaged product.