The tradition of producing beer in a monastery with spring water from Szczyrzyc dates back to the 17th century. Although brewing no longer takes place at the monastery the company that represents it (Dominium) owns the licence for the Frater brand beer, developed in accordance with old Cistercian recipes and popular all over the country.
Friars from Kraków received the recipe for producing the Capuchin Balm from the Czech Republic at the beginning of the 20th century, reportedly as a thanksgiving for looking after a Prague monastery monk, who was wounded during World War I. The balm has been produced with no interruptions for almost 100 years and has been distributed as a natural preparation for strengthening the body and alleviating pain. It has enjoyed popularity and good reputation since the interwar period, while in the 21st century it became popular enough for the Capuchin Friars to increase production in 2005. Traditionally, it is the guardian of the recipe who produces the balm. He is the only monk who knows the secrets of the medicine’s composition comprising a mixture of beneficial herbs, honey, propolis and balsamic resins with intense smell and taste.
A line of delicacies and food products produced according to old recipes and traditions of monastery monks that have been rescued from oblivion. They include cold meat, dairy produce, fish, bread, honey, fruit preserves, dried herbs, juices, syrups, sweets, alcohol, and even cosmetics. They are prepared with the use of traditional methods, without preservatives and artificial colourings. The unique character of Benedictine products is emphasised thanks to traditional packaging. Benedictine monks implement their idea of sharing the monastic experience both locally and globally – by developing a network of stores in the country and abroad.
|salt – a spice and a medicine
Salt, which is essential for living and extremely nutritious, was once one of the biggest resources in southern Poland – it even acted as money, and was mined as a precious ore. Until today it is referred to as ‘white gold’ and determines the success and the development of the biggest Polish tourist attraction – the Salt Mine in Wieliczka. The salt from Wieliczka is evaporated and is the most necessary spice. Top class restaurant owners take pride in the fact that they only serve Wieliczka salt on their tables. The renown of the Charsznica sour cabbage, one of the most famous Małopolska traditional products, depends on the quality of salt. Talking about the salt from Małopolska, it is impossible not to mention the Bochnia salt, which is particularly valued for its therapeutic qualities and used in balneology, both in homes and in health resorts. The rich range of salt cosmetic products from the Wieliczka and Bochnia salt mines features exquisite salt blends for relaxation baths of various aromas and benign properties.
The abundance of health resorts featuring therapeutic mineral waters is Małopolska’s strength. Their composition, rich in mineral salts and microelements, gives them properties which determined the career of Krynica-Zdrój, Szczawnica and Wysowa-Zdrój and their popularity among patients from all over Poland. The therapeutic mineral waters that come from deep within the ground are beneficial to kidneys, they support the functioning of the digestive and respiratory systems, they have anti-inflammatory and anti-allergic properties. The most popular on the market are waters coming from Krynica sources – Zuber, Jan and Słotwinka, Szczawnica – Stefan, Magdalena, Helena and Pitoniakówka, as well as Franciszek, Józef and Henryk waters from Wysowa-Zdrój.