Fundacja Original

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.

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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.