Baleron

In Polish cuisine, baleron is a cold cut from cured and smoked of boneless pork neck [pl] [1] After ham, baleron is the second most valued cold cut in Poland.

The cross-section of the final product is marbled meat.

[1] Polish sources describe a more complicated process.

[4] Newer dictionaries derive it from German Ballen-rolle.

[5][6] Several balerons are registered as protected traditional food by the Ministry of Agriculture and Rural Development:

Baleron slice
Polish cuts of pork. Pork neck is cut #2
British cuts of pork , for comparison
pronunciation