Fundacja Original

Cornelian cherry has long been part of the landscape of Podkarpacie. It is a resilient, long-lived plant and a distinctive feature of the region. It used to grow near manor houses, in village homesteads and along field boundaries. It was also common in manor orchards and monastery gardens. Even today, one can find trees over a hundred years old, still bearing fruit as if reminding us of times past.

Podkarpacie has proven to be an ideal environment for cornelian cherry — not only because of tradition, but above all due to natural conditions that give the fruit its unique flavor and aroma. The fruit ripens late, often as late as October, and the region’s warmer and sunnier autumns, compared to central Poland, allow it to fully mature and develop a deep color. As a result, the fruit is more aromatic, less astringent and naturally sweeter.

Fermenting cornelian cherry is one of the oldest methods of processing it. The process resembles pickling cucumbers, but the result is entirely different: the fruit becomes firm, slightly sparkling, with a complex, tangy-fruity flavor. In Podkarpacie, a unique method has developed over generations — using locally grown fruit that is not fully ripe. This results in a distinctive product known as “pickled cornelian cherry from Podkarpacie.”

Cornelian cherry appears in Polish sources as early as the Middle Ages, but it is Podkarpacie that became its true stronghold. The region has long been known for its diversity of fruit varieties, and cornelian cherry fits perfectly into this tradition.

In Podkarpacie, fermenting cornelian cherry was more than just a culinary practice — it was a ritual that connected generations. In many households, it is still said that:

“we don’t ferment for taste, but for peace at home.”

Local stories and legends often refer to this tradition. One example is the tale of Katarzyna, a herbalist from Dynów in Podkarpacie, who was said to heal “broken hearts” with cornelian cherry infusions. When someone suffered, she would give them fruit to ferment, saying:

“Fermentation teaches patience, and patience heals everything.”

Fermented cornelian cherry became so popular in the region that it even gained an alternative name — “Polish olives.”

Local sayings highlight several key themes: its resemblance to olives, its status as a refined product of manor cuisine, its perceived health benefits, and its role in bringing harmony to everyday life.

Pickled cornelian cherry from Podkarpacie is more than just a unique culinary product. It is a symbol of resilience, tradition, local identity and harmony with nature. It is a fruit shaped by climate, history and human memory.

Today, it is making a comeback as an ambassador of Podkarpacie — a region that successfully combines tradition with modernity.

👉 It’s definitely something worth trying 😊

Work on protecting the name “Śliwowica Łącka” began many years ago. Ongoing discussions and considerations regarding compliance with all legal requirements were often a key topic at both local and national meetings. The Original Foundation has been part of this process:

After years of effort and collaboration at the national level, the procedures have finally been completed.

We’ve made it!

On March 26, 2026, the application for registration was submitted to the European Commission and assigned the number PGI-PL-03505. It will now be assessed at the EU level.

We still need to wait for the final decision, but congratulations are certainly due to the applicants for successfully completing the national stage.

The European system of geographical indications for wines, spirits, agricultural products and foodstuffs has been in place for many years. It is widely used to protect EU-origin products and is increasingly applied to products from third countries as well.

A thorough assessment of the system’s impact in the agricultural sector led to discussions on extending its scope. These reflections were included in the European Commission’s communication of November 25, 2020: “Making the most of the EU’s innovative potential – An intellectual property action plan to support the EU’s recovery and resilience.” The Commission committed to assessing the possibility of introducing an EU-wide system for protecting geographical indications of non-agricultural products.

As a result, Regulation (EU) 2023/2411 of the European Parliament and of the Council, adopted on October 18, 2023, established a framework for the protection of geographical indications for craft and industrial products. The regulation has been applicable since December 1, 2025.

The new framework:

• defines key concepts,

• introduces a two-stage registration system (national and EU level),

• clarifies the scope of protection,

• identifies eligible applicants — including, notably, local authorities,

• aims to strengthen regional economies, support traditional crafts, and ensure transparency for consumers regarding product origin.

However, the full implementation and effective use of these solutions require the adoption of national implementing provisions.

The first draft of such provisions was published on February 25, 2026, on the website of the Government Legislation Centre. The draft amendment to the Industrial Property Law (UC143) and related acts is intended to operationalize the new system. Public consultations were conducted until March 18, 2026.

👉 https://legislacja.gov.pl/projekt/12407555/katalog/13189307#13189307

The proposal sets out procedural rules, application and opposition mechanisms, a control system, and provides for the establishment of a dedicated Geographical Indications Council for craft and industrial products. It also introduces procedures for amending specifications of already registered products.

We are closely following the process and look forward to the finalisation of the legislative framework.

The tradition of pickling in Poland is an inseparable part of our culinary heritage. It is so deeply rooted that many of us cannot imagine visiting the countryside or family members without tasting homemade pickled cucumbers. The art of fermentation was passed down from great-great-grandmothers to great-grandmothers, from grandmothers to mothers. Today, our generation strives to match the masterpieces created through this time-honoured craft.

On the one hand, pickling allows for natural preservation and extends the shelf life of cucumbers, ensuring their availability during long winter evenings. On the other hand, it has always been – and remains – a family and community activity: harvesting together and then fermenting together. Although the method itself is simple and practiced throughout Poland, many regions have developed distinctive local approaches, and in some areas pickling has taken on particular social, economic, or cultural significance.

Local variations may concern the varieties used, the composition of spices and additives, fermentation temperatures, or storage methods. As a result, the bacterial microbiota differs, acidity levels vary, and the preferred degree of fermentation changes – all of which shape our sensory experience and taste perception. In certain regions, the unique combination of production techniques and local environmental conditions transforms pickled cucumbers into true culinary masterpieces.

With this in mind, we would like to invite you to the small village of Kruszewo, located in the Choroszcz municipality in the Podlaskie Voivodeship. In 2025, the village hosted the 26th edition of the National Cucumber Day in Kruszewo. The vegetable and its fermentation process are so important to the region that since 2000, the Kruszewo Gherkin Festival has been held annually in its honour.

To examine the product’s distinctiveness, its link to the region, and its reputation, a survey was conducted during the celebration. Nearly 800 respondents took part. What were the results?

The findings show that the product is widely recognised. As many as 83.2% indicated that they had heard the name “Kruszewo gherkin” already in childhood and that it was not new to them, or that they had first heard of it within the past ten years. Only 4.4% of respondents encountered the “Kruszewo gherkin” for the first time in the previous week.

The survey also confirmed its reputation for uniqueness and distinctive characteristics. For 89% of respondents, it is an outstanding, unique, and exceptional pickled cucumber – the best they have ever tasted, or simply a very high-quality product. Furthermore, 82.6% agreed or strongly agreed that the “Kruszewo gherkin” is lighter in colour than other pickled cucumbers; 86.4% stated that it is firmer and crunchier; and 79.5% maintained that it is more compact and not hollow inside.

What makes the “Kruszewo gherkin” so distinctive? Which practices have sustained a quarter-century tradition of cucumber celebrations? What is so exceptional about this region that people from across Podlasie travel here to buy these cucumbers?

We will explore these questions in the next episode.

More information:

One of the agri-food products undeniably associated with Poland is the potato. It is cultivated on nearly 200,000 hectares, with annual production reaching just under 6 million tonnes. Poland ranks as the fourth-largest producer in the European Union, after Germany, France, and the Netherlands. The average Pole consumes approximately 94 kilograms per year – significantly above the EU average of 63 kilograms per person.

It may therefore come as a surprise that none of Poland’s traditional potato varieties has so far applied for protection under the European system of geographical indications. Fortunately, farmers from the Sieradz region are addressing this gap. “Sieradz Potato” has formally initiated the procedure to obtain Protected Geographical Indication (PGI) status. We wish them every success.

In just a few months – at least four – consumers will once again be able to taste this seasonal specialty. The first “Sieradz potatoes” appear as early as mid-May and are harvested until July.

The Sieradz county is characterised predominantly by brown and podzolic soils, known for their high permeability and rapid warming capacity. Combined with the area’s mild climate, these conditions create an ideal environment for potato cultivation. Sunny days accelerate soil warming, allowing planting as early as February, while moderate early-summer temperatures help achieve optimal yields and preserve the distinctive flavour and quality.

In addition, a specialised cultivation technology is applied – including a pre-sprouting process before planting, hardening of seed potatoes, adherence to at least the principles of the Integrated Production system, as well as practices such as delivering freshly harvested potatoes to consumers within days (without prolonged storage) and field-level packaging (facilitated by the loose structure of Sieradz soils, which allows soil to fall off easily). These are only selected examples among many interconnected practices that together create a truly unique product.

This seasonal delicacy is not to be missed.

It is widely known in Poland that the finest goose is enjoyed on St. Martin’s Day – 11 November. For years, this date has marked the celebration of the exceptional and distinctive taste of “Polish Oat-Fed Goose.” Its uniqueness stems from a comprehensive set of breeding and husbandry standards, including specific rearing conditions, housing requirements, access to outdoor areas, and carefully defined feeding practices throughout the birds’ lifecycle – most notably the key stage of oat feeding. Equally important are the breeders’ expertise and responsible flock management.

Both producers and goose enthusiasts eagerly await this special day each year. In 2025, the goose was considered particularly flavourful, and although the celebration has passed, breeders are now reaping the rewards of their dedication and hard work.

At the PoultryTech trade fair in Nadarzyn (2–4 December 2025), “Polish Oat-Fed Goose” was honoured with a special diploma and medal in the “Trade Fair Product” category. Shortly thereafter, at the Ekogala fair in Rzeszów (13–14 December 2025), it received a special distinction awarded by the Marshal of the Podkarpackie Voivodeship.

We extend our congratulations and wish continued success – December is not over yet.

Almost a year ago, on 8 January 2025, the Ministry of Agriculture and Rural Development, after completing the national procedure, submitted an application to the European Commission for the registration of “Grandfather’s Sausage from Dukla” as a Protected Geographical Indication (PGI).

We are keeping our fingers crossed and awaiting the first publication in the Official Journal of the EU, which will mark the beginning of the next stage of the registration procedure at the international level.

Food is our passion! Good food is something more …

All enthusiasts of regional, traditional, natural, ecological food, in other words … high-quality food, feel invited to cooperate with us.

We are ready to cooperate with anyone interested in local development and rural development through effective use of local resources and potentials – mainly agricultural and food-related.