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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
The imam fainted (Imam Bayildi)
The imam fainted (Imam Bayildi)
Baked aubergines stuffed with vegetables


1.8 kg pork sholder butt; 650 g pork boneless flank; 650 g lard; 2 m pork intestines; 2 tbsp coriander; 2 tbsp black pepper; 2 tbsp caraway; 1 tbsp juniper berries; 3 tbsp salt

Kielbasa (Palcówka, Dry-cured Sausage)

Dry the spices in a clean pan on a low heat and then crush them with a pestle and mortar with 1 tbsp coarse sea salt. Cut the rib meat and lard into pieces the size of a large pea and cut the remaining meat into 1" cubes. Pass them through a mincer set on a coarse setting. Mix the ingredients together well and place covered with cling film in a fridge overnight. Stuff the intestine using a sausage filler and twist the sausage to make a long ring. Tie the ends and pierce the skin in the places where air has been trapped. Hang the sausage to dry for 3 days in a dry, well-aired room (in a loft or in a ventilated fridge) and then hang it to mature in a cool dry place for 3-5 weeks.

Kielbasa (Palcówka, Dry-cured Sausage)