2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
What are boars?
Wild boar is a thin and long sausage, thoroughly dried, with a smoky taste, most often made of pork. They have a dry and evenly wrinkled surface. The outside is dark red with cherry hues. When cut, dark red pieces of meat are visible, as well as light pieces of fat.
Their characteristic feature is the specific aroma of smoked meat, roast pork, as well as the slight taste of cumin and pepper.
The name comes from the Turkish word kaban, which means pig. This is one of the most popular sausages in Poland.
A little history of the boars
The name itself wild boar it takes us back several centuries and leads us to the eastern borders of the former Rzeczpospolita. In the 19th century, in the Polish-Lithuanian border areas, a young pig, mostly fattened with potato meat, was called a wild boar, whose meat was characterized by high qualities.
Kabanos - as we know them today - were widely known in Poland in the early 1920s and 1930s. They were produced in small sausage and butcher shops, often differing in taste depending on the spices used. A uniform recipe did not appear until after the war. During the time of the Polish People's Republic, kabanos became extremely popular, becoming a Polish specialty for export.
How are boars made?
Kabanosite are made from pork class I and class II A or B. Initially, the meat is minced and smoked in a dry environment for two days. The Class I meat is then cut into pieces about 10 mm in size and the rest up to 8 mm. Thanks to this, the cut shows the nice, large pieces of meat of the best quality.
The whole mixture is seasoned with black pepper, nutmeg, sugar, cumin and is ready to be stuffed small sheep intestines with a diameter of 20-22 mm. The finished boar has a length of about 25 cm. And can now be prepared for smoking (this means that the meat must be filled in the intestine) at a temperature of up to 30 ° C, and then drying and "roasting" in warm smoke - until at a minimum of 70 ° C internal temperature.
The last stage is cooling and drying for 3-5 days at a temperature of 14-18 ° C.
Kabanosite should be made from the meat of purebred pigs, which is characterized by a high content of muscle fat. Boars made from suitable raw materials and according to the relevant procedures are very fragile and when broken, a distinctive sound is heard, called by experts "shot".
Types of wild boar
There are two main types of boar - slightly softer, which are more common nowadays (smoked much less, just for taste), and hard (much drier than the softer ones), which are smoked for a long time, mainly until it is impossible to bend (until a crack is heard when someone tries to bend it).
Due to the long and thorough smoking of the meat, hard boars are extremely long-lasting and do not spoil as quickly as any other meat without preservatives.
In addition, wild boar is categorized into two main types depending on the amount of spices: hot (very spicy) and soft (less spicy). Both hard and softer types wild boar, can be hot or soft, as the hardness of the boar is due only to the smoking time, but are generally made from the same ingredients.
The beaver for the name
After the end of the dispute with Germany on 20.10.2011, the kabanos were entered in the European Register as a Polish "Guaranteed Traditional Specialty". Boars can be produced in all EU countries, but only Poland can put this name on the packaging, as well as the GTS.
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