This handcrafted Polish Pottery terrine from the renowned manufactory Ceramika Artystyczna is a true masterpiece of traditional craftsmanship – robust, functional, and elegantly designed.

With a usable volume of approx. 3.6 litres (4.8 l to the rim), this large serving bowl is ideal for clear soups, stews, salads, desserts, and baked dishes.
Whether it’s kale stew, spaghetti bolognese, potato salad, red berry pudding, Herrencreme, gazpacho, or gratins – this terrine presents every dish beautifully on the table.

Each piece is hand-thrown and painted by hand, with a lead-free glaze ensuring hygiene, durability, and high temperature resistance.
The terrine is dishwasher safe, microwave safe, and ovenproof, making it perfect for both home and professional kitchens.

Sustainably made in Europe (Poland) and distributed by Bunzlauergrosshandel, this piece represents timeless quality, artisan precision, and environmental responsibility.

• Soup Kitchen

• Classic Deep Plate

• Deep Plate with Additional Rim

• Soup Cup with Handle

• Matching Bowls

• Smaller soup tureen

Recipe: Authentic Northern German Kale Stew (for approx. 3 litres / 6 servings)

Ingredients (all organic):

For the broth:

• 1 kg organic Kassler (smoked pork chop or neck, bone-in)

• 2 litres water

• 2 large organic onions, halved

• 1 organic bay leaf

• 5 organic peppercorns

• 1 small piece of celery root (about 100 g)

• 1 organic carrot

• 1 stalk organic leek

• 1 tsp sea salt

For the kale:

• 1.5 kg fresh organic kale, washed, destemmed, and roughly chopped

• 2 tbsp organic clarified butter or rapeseed oil

• 2 large organic onions, finely chopped

• 3 tbsp organic rolled oats (for thickening – traditional in Northern Germany)

• 250 ml of the homemade broth (see above)

• 400 ml organic water

• 400 g Kassler (from the broth, sliced)

• 4 organic Mettenden (smoked sausages)

• 1 tsp mild organic mustard

• 1 tsp raw cane sugar

• Salt and pepper to taste

Preparation:

1. Prepare the broth:
Place Kassler, onions, celery, carrot, leek, bay leaf, and peppercorns in 2 litres of water. Bring to a boil, then let simmer gently for about 1 hour.
Remove the Kassler and strain the broth.

2. Blanch the kale:
Blanch the kale in boiling salted water for 3–5 minutes. Drain and immediately cool in cold water.

3. Start the kale base:
Heat clarified butter, sauté onions until translucent, and briefly roast the oats.
Add the kale, pour in broth and water, season with salt, pepper, and sugar.

4. Simmer:
Place Kassler and sausages on top of the kale, cover, and let simmer on low heat for 1.5–2 hours.
Stir occasionally and add more broth if needed.

5. Finish:
Remove meat and sausages, slice, and fold back into the stew.
Add mustard to taste and serve hot – ideally with boiled or fried potatoes.

Tip:
Kale tastes even better the next day – perfectly served in your Polish Pottery terrine!