Gost Kolbasa Krakovskaja ✧

3000 g (usually including sodium nitrite for color preservation and safety). Sugar (Glucose): 135 g. Black or White Pepper: 100 g. Allspice (Pimento): 90 g.

Typically sold in "rings" or coils. The cut should show evenly distributed pieces of white fat (brisket) no larger than 6–8 mm. gost kolbasa krakovskaja

Must be in a natural casing (usually beef or hog middles). 3000 g (usually including sodium nitrite for color

20 kg (specifically hard fat or brisket to create the signature marbled look) Spices and Additives For every 100 kg of meat, the following are added: Allspice (Pimento): 90 g

According to the standard, Krakovskaya is a high-quality sausage that does not allow for fillers like soy or starch. The traditional composition includes: 40 kg (lean meat) Pork (Semi-fat): 40 kg (pork with 30–50% fat content)

A balance of smoke, garlic, and prominent black pepper, with a firm, "snappy" texture. Nutritional Value (Approximate per 100g) Proteins: ~14–15g Fats: ~40–45g Calories: ~460 kcal

200 g (the defining flavor profile of Krakovskaya). Key Characteristics Category: Category A (the highest meat content category).