In Polish cuisine, baleron is a cold cut from cured and smoked of boneless pork neck [1] After ham, baleron is the second most valued cold cut in Poland.[2]
- ^ Devine, Carrick; Dikeman, M. (19 August 2004). "Polish Baleron". Encyclopedia of Meat Sciences. Academic Press. p. 950. ISBN 9780080924441.
- ^ Małgorzata Michalik, Marek Łebkowski, Mała encyklopedia sztuki kulinarnej, Wydawnictwo Tenten, 1996, p. 371. ISBN 83-86628-33-2.