Warmia Mazury Powisle

sausage Kasztelańska from Warmia Mazury Powisle, Poland

sausage Kasztelańska

Sausage in natural intestine Ø40. The meat comes from the local slaughterhouse GUCINA. Hand cut, Steal and obsuszana. The production cycle is two weeks

Zakład Przetwórstwa Mięsnego „Gołogóra”

The recipe is from:
Zakład Przetwórstwa Mięsnego „Gołogóra”
Gołogóra 19B
11-008 Świątki
[email protected]

Production & Processing

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Warmia Mazury Powisle, Poland

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Wholemeal breakfast bread from Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

Trout from the oven from Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

Zander Dumplings from Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

Smoked trout on toast wholemeal emulsion with roasted beets, smoked cottage cheese with buckwheat from Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland

Zander in cream sauce - onion from Warmia Mazury Powisle, Poland

Zander in cream sauce - onion

Warmia Mazury Powisle, Poland

Braised pork after warmińsku served with mushroom cream sauce czeburekami and onion from Warmia Mazury Powisle, Poland

Braised pork after warmińsku served with mushroom cream sauce czeburekami and onion

Warmia Mazury Powisle, Poland

Baltic herring in vegetable garden from Warmia Mazury Powisle, Poland

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Warmia Mazury Powisle, Poland