Kiełbasa piaszczańska

Kiełbasa piaszczańska is a semi-dry cured pork sausage produced in the village of Piaski Wielkie, renowned for the production of meat and cured meats, especially sausages. The locals, known as Kijacy, developed a special process of marinating the meat in a mixture of herb stock and rock salt, which distinguishes kiełbasa piaszczańska from other sausages.

Spices used in the marinade are allspice, bay leaves, juniper berries, cloves, ground black pepper, and nutmeg. Smoking is also an important step - initially, it was done in earthen pits, but nowadays it takes place in smoking chambers. The finished kiełbasa piaszczańska has a strong smoky flavor with a pronounced juniper aftertaste.