Ceramic Jar for Sausages & Cured Meats – Polish Pottery

Serve and store with tradition – Polish pottery meets timeless charcuterie

This hand-painted ceramic jar from Ceramika Artystyczna is ideal for storing and serving cured meats and sausages. Whether for breakfast, lunch, tapas, or a rustic dinner table, it keeps sausage fresh and beautifully presented.

✔ Perfect for dry and cooked sausages
✔ Airtight ceramic lid keeps in aromas and freshness
✔ Food-safe, dishwasher-safe, handcrafted
✔ Ideal for cabanossi, chorizo, salami, salsiccia & more
✔ Each piece is unique and hand-decorated

The glazed ceramic keeps out light and helps regulate temperature naturally – just as it was done in traditional kitchens and butcheries.

4 Artisan Sausage Recipes from Across Europe

1. Spain: Chorizo Ibérico

Ingredients:
– 1 kg pork shoulder
– 20 g salt
– 2 tsp smoked paprika
– 3 garlic cloves, minced
– 1 tbsp white wine
– Pork casing

Instructions:

1. Coarsely grind the meat.

2. Mix with salt, paprika, garlic, and wine.

3. Let marinate for 24 hours.

4. Fill into casings, tie off.

5. Air-dry for 2–4 weeks or cold-smoke gently.
   → Serve sliced in your ceramic sausage jar for a Spanish flair.

2. Italy: Fresh Fennel Salsiccia

Ingredients:
– 1 kg pork belly and shoulder
– 20 g salt
– 1 tsp fennel seeds
– Pepper, garlic
– Natural casing

Instructions:

1. Finely grind the meat.

2. Mix in seasonings.

3. Stuff into casings and twist into sausages.

4. Cook or grill – not dried!
   → Store short-term in your ceramic jar in the fridge – ready to serve.

3. Portugal: Linguiça Caseira

Ingredients:
– 1 kg pork
– 15 g salt
– 1 tbsp sweet paprika
– 2 tbsp white wine
– Garlic and black pepper
– Pork casing

Instructions:

1. Cut pork into small cubes.

2. Marinate in seasoning and wine overnight.

3. Stuff into casing and dry for 5–7 days.
   → Slice thinly and present beautifully in your ceramic jar.

4. France: Saucisson Sec (Dry Cured Sausage)

Ingredients:
– 1 kg pork neck
– 25 g salt
– 1 tsp sugar
– 1 tsp black pepper
– ½ tsp nutmeg
– Starter culture (optional)
– Natural casing (40–50 mm)

Instructions:

1. Grind meat medium-fine.

2. Mix with spices and optional starter.

3. Stuff into casing, tie, ferment 2 days at 20 °C.

4. Dry-cure for 3–6 weeks at 12–15 °C.
   → Ready to slice and store in ceramic, like in traditional French kitchens.

Why store cured meats in ceramic?

• Blocks light and stabilizes temperature

• Maintains aroma and texture naturally

• No plastic, no condensation

• Hygienic and food-safe

• Elegant for tabletop or buffet serving