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5-10

1 pork tenderloin; 1 tbs. of each coriander and caraway seeds; 1 tsp. of each juniper berries and black pepper; ¼ cup. of salt

Polendvitsa (Паляндвiца, Polędwica)

Trim off all sinews and fat from tenderloin, rub with salt, wrap in a linen napkin and leave on a plate in a refrigerator for 24 hours turning occasionally. Dry meat with a paper towel, sprinkle with a mixture of toasted lightly on a dry pan and grounded in a mortar spices, pepper and juniper berries, wrap in cheesecloth, tight with culinary string, hang in a dry ventilated area or in front of a fan for 2-3 days until a dry crust is formed, then hang it in a cool, dry place for 2-4 weeks. Remove the cheesecloth, cut at an angle of 45 degrees into thin slices and serve as an appetizer.

Полендвица (Паляндвiца, Polędwica, Полядвиця)

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Андрей (talerka).

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