Poland: The nearest Polish equivalent of head cheese is "salceson". According to Słownik Wyrazów Obcych PWN, the word comes from the Italian "salsiccione" meaning "salsiccia di grosse dimensioni". According to Wielka Encyklopedia Powszechna PWN, "salceson" is traditionally encased in either a pig's stomach or a cow's bladder. Specific varieties include: "s. ozorkowy" (tongue) which uses beef tongue; "s. brunszwicki" (Brunswick) which uses liver and is spiced with marjoram; "s. włoski" (Italian) which is spiced with garlic, black pepper, fennel and cumin seeds; "s. czarny" (black) which contains blood, semolina and bread crumbs, and can be regarded as a variant of "kaszanka".