Beskid flavours
If you are a gourmet who holds dear recipes handed down from generation to generation and values unprocessed food, set off on a culinary journey around the Beskid 5. There are regional inns in all locations, while a lot of holiday farms offer home-made delicacies of authentic highlander cuisine.
The following are traditional dishes of the Beskid 5: various types of cheese (made from sheep’s or cow’s milk); potato pancakes made on a stove baking sheet (often served with wyrzoski – a type of pork cracklings); sauerkraut with łomasta (a type of greaves); zalewajka soup (smoked meat stock mixed with milk and served with chives); bachora (pig’s bowel stuffed with grated potatoes); or kubuś (grated potatoes poured with hot milk and roasted with fresh plums and apples).
In the past the Beskid highlanders would hardly ever eat meat; the meat would appear on tables mostly on the occasion of zbijaczka (pig-slaughtering). These days, luckily, it is not necessary to wait until the pig-slaughtering time comes to taste delicious highlander’s pork loin or spareribs. Unforgettable gustatory delights are also provided by local yeast cakes, among them buchta (a sweet dumpling made of yeast dough), zawijok (a poppy-roll) or kołocz (pastry) with blueberry or cheese.
Those who would like to see themselves how traditional dishes and foods are made are recommended to visit the museum of bread „Chlebowa Chata” in Górki Małe – there, after making an appointment, the visitors can find old devices that were once used to cultivate and process grain, try threshing the grain with a flail, ground the grain on a quern-stone, bake flatbread with their own hands and, finally, gorge themselves on flatbread with freshly beaten butter and honey that smells of a mountain meadow.
