• Simple to use - you will prepare exquisite scalded or smoked sausages quickly and easily and extract unique, traditional flavour from them.
• One product, two processing options - you can use it for smoking or scalding your sausage - decide yourself what kind of meat processing you prefer!
• Traditionally designed blend - it includes a wealth of seasonings, including coriander, whiter pepper, granulated garlic, allspice and caraway, which will ensure excellent and unique aroma of your homemade delicacies.
• Secures meat products effectively - thanks to our curing blend your sausages will not only retain their beautiful colour, but also gain microbiological stability.
• Efficient packaging - 115 g of curing salt is sufficient for preparing as much as 5 kg of krakowska sausage.

Curing meat using our curing salt is pure pleasure. You will prepare exquisite scalded or smoked sausages quickly and easily and extract unique, traditional flavour from them. Our “Pekla” will also make your meat product microbiologically stable. The seasonings included in the blend, such as coriander, whiter pepper, granulated garlic, allspice and caraway, will additionally provide them with excellent and unique aroma. Thanks to using curing salt for krakowska sausage, you will ensure that your meat retain an appetising pink colour, tempting the revellers with its attractive appearance. A 115 g pack of curing salt is sufficient for preparing as much as 5 kg of krakowska sausage.

Try out our proven, traditional recipe for 5 kg of krakowska sausage

 Ingredients:

- 1 kg pork neck,

- 2 kg pork shoulder,

- 1 kg ham meat,

- 0.8 kg beef,

- 0.5 kg bacon,

- 1 pack of “Pekla” curing blend for krakowska sausage.

Preparation:

After removing membranes and fat from the meat, dice it into 2-4 cm pieces. Grind beef and bacon through the grinder plate with the smallest mesh size. Knead beef separately, with 0.5 L of cold water, until white gruel appears. Grind the remaining meat using a 8-12 mm mesh plate. Mix everything together, add the sachet content and knead it thoroughly. Soak the protein casings, insert the filling tightly into them and leave them for at least 8 hours in room temperature in order for them to dry and for the meat to settle well (you can apply cold air fan for this purpose). Smoke the sausages so prepared in a temperature of 50-60°C for about 3 hours and then scaled them by putting the meat to water with temperature of 75-80°C. Scald the sausages until the temperature inside the filling reaches 68°C. The smoking process can be omitted and the sausages can be scalded directly after they become dry and the meat settles inside the casings.

Ingredients: non-iodised salt, seasonings (coriander, white pepper, granulated garlic, allspice, caraway, sodium nitrite.

The product may contain trace amounts of mustard, celery, soy, sesame, gluten and nuts.