Flaki or Flaczki is a traditional Polish meat stew. Its name is derived from its main ingredient: thin, cleaned tender strips of beef tripe (in Polish: flaki). The dish dates back as early as the 14th century, when it ...

Duck stuffed with ground duck meat and pork, with spices and parsley. Delicious cold cut.

French syle pate.The meat (pork & liver) has a very soft, spread-like texture and a distinctive spicy liver-based flavor enhanced by marjoram and pepper.

Old style creamy liver sausage. The meat (pork & liver) has a very soft, spread-like texture and a distinctive spicy liver-based flavor enhanced by marjoram and pepper.

Meats selected for its manufacture may be considered to be inferior by many people, the truth is that theya are lean and rich in vitamins. Pieces of meat are placed in a solid state jelly. The taste is unique and loved ...

Jelly encasing pork meat to enhance its flavor and keep it moist and tender; a typical Polish cold starter.

Boneless smoked classic Polish ham with about ½ inch fat around. Great for ham scrambled eggs and sandwiches with addition of zesty condiments (chrzan, cwikla, pickles).

Boneless smoked classic Polish ham.

Bacon strongly smoked to dark cherry - with special spices. Very lean, great with sandwiches or scrambled eggs.

Despite its name it is classic traditional Polish bacon that would give the characteristic flavor to many Polish soups, bigos or scrambled eggs. Smoked and simmered with special spices.

Strongly smoked bacon with special spices. Real hit, very lean, great with sandwiches. Will give characteristic wonderful flavor to many Polish soups, bigos or scrambled eggs.

Very thick strongly smoked shoulder butt sausage in a net. Juicy and soft.