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Promotion of cultural heritage — regional and traditional Polish meat products

https://doi.org/10.21323/2414-438X-2021-6-4-368-374

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Abstract

The diverse culinary heritage of various countries in the European Union (EU) has been attracting attention for a very long time. This type of high-quality traditional food should be fully exploited and promoted as a common good that is part of the history of given countries. In order to distinguish individual products and their value (not only cultural, but also qualitative), the EU created special awarding signs (quality schemes) that conform to the quality of traditional products: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG). One of the first associations with Polish cuisine would undoubtedly be meat dishes, which play an important role in preserving the tradition. The most popular types of meat in Poland are pork, beef, and then poultry. In addition, game animals are very popular, including wild birds (black grouse and larks). This type of dishes is prepared according to traditional recipes handed down from generation to generation. Products typical of the region obtained from local crops and animal breeding are used in their preparation. Thanks to this, traditional dishes acquire specific taste values, which cannot be recreated in other parts of the country.

About the Authors

J. O. Szafrańska
University of Life Sciences in Lublin
Poland

Jagoda O. Szafrańska, Ph.D., Assistant, Department of Dairy Technology and Functional Foods, Chair of Food Technology of Animal Origin, Faculty of Food Sciences and Biotechnology

Skromna 8, 20–704 Lublin, Poland

Tel.: +48–81–462–33–50



D. M. Stasiak
University of Life Sciences in Lublin
Poland

Dariusz M. Stasiak, Ph.D., D. Sc., Associate Professor, Department of Meat Technology and Quality Management, Chair of Animal Foods Technology, Faculty of Food Sciences and Biotechnology

Skromna 8, 20–704 Lublin, Poland

Tel.: +48–81–462–33–50



B. G. Sołowiej
University of Life Sciences in Lublin
Poland

Bartosz G. Sołowiej, Ph.D., D. Sc., Associate Professor, Department of Dairy Technology and Functional Foods, Chair of Animal Foods Technology, Faculty of Food Sciences and Biotechnology

Skromna 8, 20–704 Lublin, Poland

Tel.: +48–81–462–33–50



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Szafrańska J.O., Stasiak D.M., Sołowiej B.G. Promotion of cultural heritage — regional and traditional Polish meat products. Theory and practice of meat processing. 2021;6(4):368-374. https://doi.org/10.21323/2414-438X-2021-6-4-368-374

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)