Salceson

Salceson is a cherished meat delicacy in Polish and other Slavic cuisines, offering a diverse array of varieties to explore. Each type is distinguished by its unique ingredients. For instance, Black Salceson includes blood, while White Salceson does not. There is also Ozorkowy (Tongue) Salceson, which primarily features tongue, and Włoski (Italian) Salceson, known for its blend of brawn, skins, and spices such as garlic, pepper, and caraway.

But the selection doesn’t end there! You can also find Norweski (Norwegian) Salceson, Saksoński (Saxon) Salceson, Veal Salceson, Czosnkowy (Garlic) Salceson, Północny (Northern) Salceson, and Podlaski Salceson. Common ingredients across these varieties include pork or veal tongues, pork jowl, skins, and pork liver.

Among all these, White Salceson stands out as the most popular. It is readily available in Polish butcher shops, grocery stores, and supermarkets. If you ever have the opportunity, give it a try and savor a bit of traditional Slavic flavor!