In Polish cuisine, baleron is a cold cut from cured and smoked boneless pork neck After ham, baleron is the second most valued cold cut in Poland.
In Polish cuisine, baleron is a cold cut from cured and smoked boneless pork neck After ham, baleron is the second most valued cold cut in Poland.
The Encyclopedia of Meat Sciences summarizes its preparation as follows. It is dry-cured, then immersed in the brine for 8–10 days, then drained, stuffed in a casing, smoked in warm smoke, cooked, and cooled. The cross-section of the final product is marbled meat. Polish sources describe a more complicated process.
Older Polish dictionaries derived the word from the French word paleron for chuck steak. Newer dictionaries derive it from German Ballen-rolle.
Several balerons are registered as protected traditional food by the Ministry of Agriculture and Rural Development:
