It’s worth looking for meads produced using natural methods. These include, for instance, Maciej Jaros’ meads manufactured in Łazisko near Tomaszów Mazowiecki, recommended by Slow Food, an international non-profit dealing with the protection of culinary legacies, which supports small, regional producers of traditional foods.
Jaros doesn’t use any sort of preservatives, food colourings, stabilisers or any other additives that accelerate the mead production process and decrease its cost. He only uses honey, often from his own apiary, water and herbs. The precious flavour of Jaros’ meads is preserved by storing it in bottles made of Bolesławiec clay produced using traditional potters’ methods.
Jaros’ family business has been around since 1978. It was meant to be a bee-keeping company that processed bee products. In 1991, the Jaros family started producing mead, which soon became their main product. The technology used to make it was based solely on natural recipes and old Polish traditions.
Polish chefs have taken to pairing meads – particularly ones from renowned manufacturers – with luxurious Polish dishes. The weaker types, czwórniaks and trójniaks, may suit meat dishes (fried veal liver with pears can be enriched by the addition of mead) and cheese (preferably blue), while półtoraks and dwójniaks pair well with cakes, ice-cream and desserts. Soak raisins in mead and stuff baked apples with them, or sprinkle them on vanilla icing and it will be heaven. Mead goes well with all Polish desserts: layered cakes, sponge cakes, pies, especially jabłecznik (apple pie). Mead also tastes excellent alone, served in cognac glasses after a substantial meal, or as a winter drink, mulled, with a dash of root spices, cloves or cinnamon, and sweetened with honey.
Mead is one of Poland’s most important culinary products: it has an unforgettable flavour, magnificent aroma and even health benefits. It holds a special place in Polish history. So much so, that it can even be found at the end of our national epic poem Pan Tadeusz by Adam Mickiewicz: