Gost Kolbasa Krakovskaja File

Must be in a natural casing (usually beef or hog middles).

Typically sold in "rings" or coils. The cut should show evenly distributed pieces of white fat (brisket) no larger than 6–8 mm. gost kolbasa krakovskaja

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) Must be in a natural casing (usually beef or hog middles)

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: The official content and recipe for (Krakovskaia) are

According to the standard, Krakovskaya is a high-quality sausage that does not allow for fillers like soy or starch. The traditional composition includes: 40 kg (lean meat) Pork (Semi-fat): 40 kg (pork with 30–50% fat content)

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.

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