Sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, chicken or veal with every region having its own speciality. Of these, the kiełbasa lisiecka, produced in Małopolskie,[3] has, since late 2010 had PGI protection.[4] There are official Polish government guides and classifications of sausages based on size, meat, ready-to-eat or uncooked varieties.[5]