Gost Kolbasa Krakovskaja 【SAFE ◆】

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:

200 g (the defining flavor profile of Krakovskaya). Key Characteristics Category: Category A (the highest meat content category). gost kolbasa krakovskaja

Must be in a natural casing (usually beef or hog middles). 20 kg (specifically hard fat or brisket to

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. 3000 g (usually including sodium nitrite for color

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)

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

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)