Polendwitz

The name comes from the word polish. polędwica , belorussian. palyandvitsa (fillet of an animal) or the Polish word polish. lędźwie ( lower back , hips ). The word passed into the Russian language as the dialect name of the dish - smoked beef from the sirloin portion ^[1] or smoked pork fillet in the form of sausage. ^[2]

The sirloin was separated from a quarter of the carcass, starting from the femur and further forward so as not to damage the muscles of the splint . Traditionally smoked polendwits, immediately after autumn slaughter, were kept for several days in blood, beaten for softness and dried in tarred boxes in a cold room until spring, sprinkled with salt, saltpeter and a mixture of spices ( black pepper , cloves , coriander , etc.). In March, they got out of the crates and smoked in oxen guts.

In modern language, polendwitz is a dried sirloin tenderloin or sirloin sausage. It is made from beef , sometimes pork or horse meat (the so-called "Tatar" version). Traditionally, smoking is considered to be the best cooking method; raw (fresh) can be used. The “Tatar” version is appreciated - horse meat fillet, from which, among other things, a Tatar steak is prepared. In modern Poland and Belarus, pork fillet predominates, which is salted, rubbed with garlic , pepper and other fragrant seasonings ; for withering, they push it into the smooth intestine or tightly compressing it with a cloth and hang it in a dry place. Sometimes they are kept in brine before withering.

• Syarzhuk Sokalaў-Voyush. Slovenik Svabody: Palyandvitsa (Belorussian) . Radio Liberty . Date of treatment August 4, 2017.
• Polendvitsa. A dish that unites the estates (neopr.) . Whiskers of Belarus (August 1, 2016). Date of treatment August 4, 2017.