Polish Charcuterie Board

Polish Charcuterie Board

Recipes with Krakowska

A stunning charcuterie board built around thick-sliced Krakowska, with rye bread, pickles, horseradish, mustard, and traditional Polish accompaniments.

Prep Time

20 min

Cook Time

0 min

Servings

6

Difficulty

Easy

Ingredients

  • 400g Krakowska, sliced 5-8mm thick
  • 1 loaf dark rye bread, sliced
  • Polish pickled cucumbers (ogorki kiszone)
  • Prepared horseradish (chrzan)
  • Coarse-grain Polish mustard
  • 200g smoked cheese (oscypek or similar)
  • Pickled mushrooms (marynowane grzyby)
  • Fresh radishes
  • Butter

Steps

1

Slice the Krakowska thick -- 5 to 8mm. This is essential to appreciate the mosaic-like pattern of pork chunks in the cross-section. Fan the slices across one section of a large wooden board.

2

Arrange the rye bread slices on one side of the board. Place butter in a small dish nearby -- buttered rye bread with Krakowska is the classic combination.

3

Place the pickled cucumbers, pickled mushrooms, and radishes in small bowls or arranged directly on the board. These provide essential acidity and crunch.

4

Add the horseradish and mustard in small ramekins. If using smoked oscypek cheese, slice it and arrange it alongside the Krakowska.

5

Serve at room temperature. Build your own open-faced sandwich: rye bread, butter, thick Krakowska, a smear of horseradish, and a pickle on the side.

Tips

Take the Krakowska out of the fridge 30 minutes before serving. Cold dulls the smoky flavor. For an authentic Polish touch, serve with Zubrowka (bison grass vodka) or cold Polish beer.