Typically sold in "rings" or coils. The cut should show evenly distributed pieces of white fat (brisket) no larger than 6–8 mm.
The official content and recipe for (Krakovskaia) are strictly regulated by GOST 31785-2012 (the current interstate standard for semi-smoked sausages). To meet the "Category A" standard, the product must follow a specific meat ratio and preparation method. Ingredients and Composition (per 100 kg of raw meat) gost kolbasa krakovskaja
200 g (the defining flavor profile of Krakovskaya). Key Characteristics Category: Category A (the highest meat content category). Typically sold in "rings" or coils
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 To meet the "Category A" standard, the product
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.
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:
Typically sold in "rings" or coils. The cut should show evenly distributed pieces of white fat (brisket) no larger than 6–8 mm.
The official content and recipe for (Krakovskaia) are strictly regulated by GOST 31785-2012 (the current interstate standard for semi-smoked sausages). To meet the "Category A" standard, the product must follow a specific meat ratio and preparation method. Ingredients and Composition (per 100 kg of raw meat)
200 g (the defining flavor profile of Krakovskaya). Key Characteristics Category: Category A (the highest meat content category).
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
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.
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: