Polish-style Cold-cut Platter
Many families prepare homemade cold-cuts as a special treat for Easter. Some people take this very seriously and start brining and smoking pork belly, hams or loins weeks ahead. Some families choose to serve roasted cold-cuts. They can also be prepared earlier, cooled and cut right before serving.
The variety will depend on the imagination of the home chef. I’m proposing a few:
1. Sliced chicken galantine:
2. Sliced roasted pork butt:
3. Sliced pork-belly roll:
4. Sliced prune-stuffed pork loin:
5. Slices of chicken or turkey pate:
6. Slices of Polish smoked sausage:
Of course, you can purchase a variety of locally sold lunch-meats and make your own platter.
I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition.The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!
I have an excellent recipe for homemade horseradish, that would go with this variety of cold-cuts. If you’d like to try making your own, follow my recipe: here.
Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.
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This is such a great post! I have always been curious about making some of the Polish cold cuts rather than buying them in a store. Would love to see some videos of these in the future. Thank you, Anna!