not by bread alone

Kawałki smażonego karpia w wiklinowym koszyku, posypane liśćmi pokrzywy
Carp from Zator
The “Carp Valley” initiative set up in 2003 in western Małopolska is the historic continuation of fishing traditions from centuries ago. First mentions of fish farms in the Zator area come from the 14th century, while the activity flourished here in the 16th century. Today, carp fish farming is conducted over an area of 130 km2, in the districts of Zator, Przeciszów and Spytkowice. Carp from Zator is a native breed, with an olive or olive and blue skin colour. Widely known mainly from Christmas Eve supper tables, the meat of carp from Zator is characterised by a delicate taste and fresh smell, which is largely due to traditional breeding methods, clean environment and the unique fauna and flora of the Valley.

Lamb meat from Podhale 
The tradition of breeding sheep in Podhale has been present for hundreds of years, which is evidenced by, among other things, late 16th century records in the foundation charter of local villages, giving their residents the right to “free sheep pasturage in the mountains”. Today’s breedings, based on the “Polish mountain sheep” and “cakiel” breeds, are run using traditional methods that have remained unchanged for ages. Sheep breeding takes place in small herds on non-fertilized pastures. The taste of lamb meat from Podhale is strongly influenced by the unique mountain flora that exists only in this region.

    lisiecka sausage
An excellent sausage, the recipe for which reportedly comes from the 16th century. It is appreciated in Vienna, where it is known as “wurst aus Liszki”, made popular a hundred years ago owing to Andrzej Różycki’s cured meat factory. Lisiecka sausage is produced with loin and pork ham, gently seasoned with white pepper, garlic and salt, while its recipe was developed by the butchers from Liszki and Czernichów. Local production was impeded neither during the Second World War, nor in the post-war period, although the work of the cured meat producers from Liszki at that time was taking place in secret and was extremely risky. Today, this sausage reigns among Polish cured meats. Beautifully smoked in leaf smoke, dark brown, with a dry, slightly shiny skin, fragrant, juicy and well-toned, lisiecka sausage is culinary perfection, even in the opinion of sophisticated gourmets. 

    Piękny Jaś giant beans
Bean came to Europe after the discovery of America and spread quickly throughout the continent. It came to Poland in the 16th century as a decorative plant, kept mainly in monastery gardens. In the 18th century it became popular as a vegetable, while the “piękny Jaś” variety developed mainly in the Dunajec river valley, where it is still grown today on a large scale. It is the largest variety of pole bean, which grows best in low, riverside areas, protected from wind and cold temperatures. The grains of “piękny Jaś” are white, smooth and shiny, which must be the reason behind its name. 


   Bean with an eagle
Small beans with a great history. Bean with an eagle is a very small variety with white grains decorated by nature with a crimson spot, which resembles an eagle. During the Partitions of Poland, it was seen as a patriotic symbol, and the grains were exchanged in secret. It reportedly came to Sądecczyzna from the Eastern borderlands and has survived here until today. It is still referred to as the “beans of independence”.

    Sauerkraut from Charsznica
Sauerkraut from Charsznica is crunchy and robust; it has a creamy yellow colour and a fresh, slightly sour smell. The residents of Charsznica use only salt to sour the cabbage, so the method for achieving the perfect taste remains a secret of the production process, passed traditionally from one generation to another. The vegetable itself has for years been the regular white cabbage, which is grown by sauerkraut producers themselves, and then turned into the local specialty, famous all over Małopolska.

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