It is produced in two communes near Krakow, Liszki and Czernichów, with respect to many years of butchering traditions. Craftsmen from outside Krakow then sold their products for the so-called "Wolnica", that is, free markets where craftsmen not belonging to the guilds could sell. The manuscript from 1894, stored in the archives of the Ethnographic Museum in Kraków, states that 87 butchers were active in the entire Kraków poviat at that time, 34 of whom worked in the villages of the communes of Liszki and Czernichów. This made this area the second centre for the production of cold meats, after Krakow itself. Pork ham makes up the majority of the sausage composition. The pork from which the Lisiecka sausage is made is subject to a number of additional restrictions - for example, meat from animals that are susceptible to stress is excluded from production (hormones released during stress change the taste of pork). In addition, the content of class I meat in the sausage is as high as 85 percent. Class II accounts for 10 percent, and class III cannot exceed 5 percent. The only spices used in the production are pickling salt, fresh garlic and ground white pepper. In 2010, the lisiecka sausage (kiełbasa lisiecka) received the EU certificate of a protected product. And in 2018 it was placed on a postage stamp that was put into circulation by Poczta Polska as part of the "Polish regional products" series.
Lightly salted, with noticeable pepper and garlic notes, smells like alder and beech smoke from smoking. This is what lisiecka sausage has tasted like for over 100 years.