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If you graduated from a Polish high school, then you are no doubt familiar with the poem. But if not, then let me give you a brief synopsis before we dive into the world of Old Polish food and drink. The epic is set in Soplicowo (pronounced ''sawp-leet-<small>SAW</small>-vaw''), a fictional manor located in what is now Belarus, at the time of Napoleonic wars. Ostensibly, the main plot is a litigation over the ruins of an old castle. The story begins with the titular 20-year-old Pan (Lord) Tadeusz Soplica (pronounced ''tah-<small>DEH</small>-woosh sawp-<small>LEET</small>-sah'') arriving at the house of his uncle, Judge Soplica, only to find it filled with the Judge's old lawyer friends who have all arrived for the dispute. The Judge, mind you, is not going to be a judge in this case; he's one of the litigants. Don't expect a courtroom drama, though; both sides of the dispute quickly resort to the tactics of ''faits accomplis'', culminating in an all-out battle later in the storyline. Before it comes to this, however, Tadeusz, his uncle, the lawyers and even the Count – who is the other claimant – spend most of their time together on their favourite activities – hunting and gathering, eating and drinking.
The rythm rhythm of daily meals – breakfasts, dinners and suppers – form a framework for the sequence of events in the story. The numerous descriptions of dishes and beverages, farmlands and vegetable gardens, various gastronomic occasions, from vodka drinking in a tavern to opulent lordly banquets – allow us to get a pretty good idea about what was eaten and drunk in Soplicowo. So let's imagine we pay Judge Soplica a visit; what can we expect to be served?
The menu of the Soplicowo manor house – just like traditional Polish cuisine in general – is strictly seasonal. What you find on the table on a given day depends, firstly, on what is available in the particular season; plus whatever has been preserved from previous seasons by means of salting, smoking, pickling or candying. Secondly, this natural seasonality is overlaid by the Catholic liturgical cycle, with its sequence of feasting and fasting periods.
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''Kumpia'', on the other hand, is simply a regional Polish term for smoked ham. Interestingly, it is the only pork dish found on Judge Soplica's table. As I've mentioned in [[What has the Battle of Vienna given us?|my previous post]], nobility was disgusted by all that grows or lives in dirt – and this includes pigs, which wallow and root in mud. Boars and piglets are mentioned in ''Pan Tadeusz'' much less often than cattle, sheep, rabbits or geese. Except for the best parts of the pig, carefully cured in smoke, pork was considered fit for consumption by peasants and Germans only. The conteptuous contemptuous association between pork and Prussians may be also found in ''Pan Tadeusz'', in Bartek Dobrzyński's account of the Greater Poland Uprising of 1794: "pound the landrat's neck, cut the hofrat's loin".<ref>Mickiewicz, ''op. cit.'', Book VII, verse 50, own translation</ref>
The following recipe for smoked ham comes from ''Kucharz doskonały'' (''The Perfect Cook'') by Wojciech Wielądko, the second oldest cookbook printed in Polish. Its title even makes an appearance in ''Pan Tadeusz'', although the poet clearly confused this book with Stanisław Czerniecki's ''Compendium ferculorum'', a cookbook older by a century!
