Gost Kolbasa Krakovskaja Apr 2026

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.

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: gost kolbasa krakovskaja

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