Saltison

Sometimes a skillful recipe for folk cuisine and the skillful hands of a true master of his craft can turn a cheap meat dish into an exquisite masterpiece for foodies and connoisseurs. Saltison is a dish made from meat offal. In the classic saltison recipe, ingredients such as pork giblets are present, i. e. liver, kidneys, lungs and heart. Countries such as: Ukraine, Belarus, Poland, Russia, and Italy and France consider Saltison to be their national dish.

Each national recipe for saltison is unique and special, not only in its composition, but also in the method of preparation. For example, in the Ukrainian version of saltison, lard is necessarily present, and the more, the better, because the final product is incredibly tender in taste. In saltison, in Polish, there is a pork diaphragm and a headache, necessarily seasoned with garlic. In addition to the ingredients of saltison, the seasonings that are used to prepare the dish also change.

In the process of making saltison, all the ingredients are finely chopped and seasoned to taste with various spices, spices and herbs. All meat ingredients are then mixed and placed in the stomach or pork guts and then boiled or baked. Some national saltison recipes have just one ingredient on which the individual taste and aroma of the dish depends.

The recipe for saltison was invented by Italians, and the poor, who could not afford meat, therefore bought insides or offal of pork carcasses from butchers. Peasants and poor citizens cut pork sub-products into small pieces, boiled and then made saltison, with the obligatory use of black pepper, garlic and cumin.

Some historians who studied Russian culinary traditions came to the conclusion that saltison began to be made in the Russian Empire after the War of 181

2. Napoleon's army had a sufficient number of Italian soldiers who, as a result of hostilities, remained in Russian territories. The Italians taught Russian peasants how to do saltison.

Remarkably, in Slavic culture, saltison is more festive than a casual dish. Usually dishes from meat offal were made when pork carcasses were cut, and as a rule, this happened in the cold season or on the eve of great holidays, for example Christmas. Therefore, Italian saltison was often present at Russian feasts.

The very process of preparing the dish, which takes at least 2 days, is also noteworthy. Nowadays, saltison is manufactured on an industrial scale by most domestic producers of meat products. However, home saltison does not compare with store saltison. Why just find a pork stomach suitable for making saltison. True meat lovers and grooms appreciated saltison and admit that it is simply impossible to make pork offal better.