KASZANKA KURPIOWSKA

Kaszanka Kurpiowska is a traditional Polish blood sausage originating from the Kurpie region of northeastern Poland. Known for its rich flavor and rustic character, it is popular both as a cold cut and as part of hot dishes.

🧾 Product description

A prominent producer of Kaszanka Kurpiowska is Anmark – Wędliny Lutobrok . Their version is made by:

• Pork knuckle

• Pork jaw

• Calf blood

• Pork offal

• Buckwheat groats

• Onion

• Salt

• Natural spices and herbs

The production process involves slow cooking the meat to bring out the flavor and achieve the right consistency. Buckwheat groats are then cooked in the same broth, then the ingredients are mixed, seasoned, and stuffed into pork casings. The finished sausage is finally steamed.

The product has a shelf life of approximately 2 weeks and should be stored in a refrigerator at 2–8 °C without tight packaging.