This dish has the taste of old-fashioned cooking, when all the best from home-bred meat was used, and salt, garlic, and spices were the main

During the preparation of saltines, all ingredients are mixed together and the resulting mass is filled into a shell. This is done manually – this is an essential step. If these processes were automated, the product would turn out completely different.

"We do not crush it with a rolling pin, but with a shivorashka (grater), so that there are patterns, cubes. If we were to spray it, then it would become bruised, without a pattern – explained Alena Koshchuk. – And as for the structure, it becomes visible when cut after pressing. You cut it off – and such a clear pattern, rather than a smeared consistency."

How to properly prepare saltines

Our new acquaintance Lyudmila Tereshina has been working in rural agriculture for seven years. Her task is to form saltines.

"There are no secrets at all," declares the bander (shaper) of sausage products from a peasant farm. "This shell is blue, we purchase it already salted. But there is also our own production. The blue is pre-soaked in hot water to eliminate odors. Here simply do it for the joy of people. Saltines are tasty, like homemade. Have you seen: there are only spices and natural products."

However, there are still some secrets of the Poles' saltines. For example, do not fill the shell too tightly, so that it does not burst during baking. Then slice the semi-finished product to allow air to escape.

"To keep everything neat and ensure that high-quality products reach stores, and that customers understand: made with love!" – Lyudmila Tereshina warmly comments on her work, as if the main secret of our saltines lies within these words.

There is another secret as well. "Above all, there must be a collective, a friendly team at work. That is how things turned out here. We strive to deliver this quality so that there is no defect," adds the bander of sausage products.

In short, if you had long thought about preparing something delicious and wanting to surprise your loved ones, here is an idea. But a word to homemakers: if you want to make saltines at home, listen to the experience of a skilled specialist.

"The shell needs to be soaked first in hot water, then rinsed and placed on the meat grinder (some meat grinders have such attachments). When you squeeze all the liquid into this shell, do not press too hard. It should come out lightly, so it is not too tight. Then it will go under pressure without bursting. And the saltines should not be overfilled: gently, so they can bounce around." – shares Lyudmila Tereshina's wisdom.

Saltison is roasted in a chamber for two hours at high temperature. Each batch yields 150–170 kg. It is prepared on the farm two to three times a week. We would like to do it more often, but the raw material base does not yet allow it. And the product is in demand: in branded stores it sells out very quickly. Customers appreciate saltison for its natural taste and traditional recipe.