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Polish Nordic-Style Bacon
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For more on marking an answer as the "Best Answer", please visit our FAQ.Because it comes out the barrel so wet they have to put it into a flat shaped container to set and drain excess water.
This curing method takes about 1/2 hours. To dry cure a real whole ham can take about 2 weeks.The big plus with reformed pork ham is they can chuck just about anything in the barrel ( all cuts) and then form it into a manageable shape for slicing and then packing. Hence your sliced ham.
Restaurant-prepared Polish food can be rather good but I've struggled to find a great deal that I like in the shops. For example, I generally find pierogi (Polish dumplings, which can have a vast range of fillings) to be too stodgy and bland for my taste. The gulasz is quite tasty though
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and, having read this thread, I've just decided to open a jar of gołąbki for my tea!
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So many of these answers are pathetic. There is nothing wrong with the additives if all you're going to do is eat a little of this a few times a year. I bet a majority of the people bitching regularly eat products containing veg oils, which can only be extracted using chemicals, and are then rinsed using more chemicals, all of which leave a residue that causes inflammation, the primary cause of many cancers. Or they use olive oil that hasn't been cold-pressed and has been filtered...a bunch of ignorant, self-righteous hypocritics.
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