Abstract
The diverse culinary heritage of various countries in the European Union (EU) has been attracting attention for a very long time. This type of high-quality traditional food should be fully exploited and promoted as a common good that is part of the history of given countries. In order to distinguish individual products and their value (not only cultural, but also qualitative), the EU created special awarding signs (quality schemes) that conform to the quality of traditional products: Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG). One of the first associations with Polish cuisine would undoubtedly be meat dishes, which play an important role in preserving the tradition. The most popular types of meat in Poland are pork, beef, and then poultry. In addition, game animals are very popular, including wild birds (black grouse and larks). This type of dishes is prepared according to traditional recipes handed down from generation to generation. Products typical of the region obtained from local crops and animal breeding are used in their preparation. Thanks to this, traditional dishes acquire specific taste values, which cannot be recreated in other parts of the country.
Highlights
According to the study «Apetyt na region» (Appetite for the region), carried out by Citybell Consulting and ARC Rynek Opinia, about 67% of Poles bring in from their trips regional food products, such as cheese (35%), honey (14%), fish (14%), cold cuts (13%) or bread (8%)
The definition of a regional and traditional product was included in Regulation (EU) No 1151/2012 of the European Parliament and of the Council of November 21, 2012 on quality schemes for agricultural products and foodstuffs [3]
The Regulation establishes quality schemes that provide the basis for the definition and, where appropriate, protection of names and terms which, in particular, indicate or describe agricultural products characterized by: a) value-added features, or b) value-added characteristics as a result of the agricultural production or processing methods used in their production, or of the place of their production or marketing [3,4]
Summary
According to the study «Apetyt na region» (Appetite for the region), carried out by Citybell Consulting and ARC Rynek Opinia, about 67% of Poles bring in from their trips regional food products, such as cheese (35%), honey (14%), fish (14%), cold cuts (13%) or bread (8%). The definition of a regional and traditional product was included in Regulation (EU) No 1151/2012 of the European Parliament and of the Council of November 21, 2012 on quality schemes for agricultural products and foodstuffs [3]. 368–374 to EU Regulation No 1151/2012 [3], «traditional» product should have a documented history on the market for a period indicating its transmission from generation to generation, and it should correspond to the time usually assigned to one generation [5,6] It includes goods whose quality or unique ingredients and properties result from the use of traditional production or processing methods which were used for at least 25 years. There are four meat products registered as TSG: 1. kiełbasa myśliwska staropolska (a. k. a. staropolska hunter’s sausage), 2. kabanos, 3. kiełbasa jałowcowa staropolska (a. k. a. staropolska juniper sausage), and 4. kiełbasa krakowska sucha staropolska (a. k. a. dry krakowska staropolska sausage)
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