Popular sausage made from choice cuts of lean pork, seasoned with pepper, allspice, coriander and garlic, packed into large casings and smoked. The result is a delicious, lean and meaty treat.
Double smoked kielbasa. The added smokiness really seeps through the pressed chunks of meat in this chopped/diced popular kielbasa. Price per 1 lb: $11.99
A very large and thick smoked sausage made with bits of ham. Unique taste that brings flavors of the best dry kielbasa and Polish ham together. One of the best cold cuts. Price per 1 lb: $10.99
Juicy and tender sausage, extremely popular - specially in the barbecue season. Already hardwood Already hardwood smoked and lightly spiced doesn't require long grilling.
Ring of Yawovtsova or juniper berry kielbasa. A firm, full-bodied, dark, semi-dry sausage, heavily smoked with juniper wood and seasoned with pungently flavored crushed juniper berries.
Made according to the old traditional recipe from mountainous region of Podhale. Pork meat cured with special salt with some spices including fresh garlic and onions. Strongly smoked.
KABANOSY SWOJSKIE WON ABOUT.COM 2012 READERS' CHOICE AWARD FOR BEST EASTERN EUROPEAN SAUSAGE! Darker, more smokey than regular kabanosy. Made from best quality lean pork meat seasoned with pepper, garlic, a faint trace ...
Zesty, finger-thin kabanosy are in a class by themselves. Made from best quality lean pork meat seasoned with pepper, garlic, a faint trace of caraway and allspice, then smoked and dried. Vacuum packed.
Popular sausage with a long tradition, originally created in the Zywiec region of southern Poland. Firm, nicely marbled kielbasa made of top-quality diced pork and containing a little beef for added body.
The traditional Easter kielbasa enjoyed throughout all seasons of the year. Fresh, uncooked and unsmoked sausage, made from select cuts of tender pork, with a little beef and veal added for body.
Central European noble father of American hot dog belongs to much higher, gourmet class of food. Made from select cuts of veal and pork finely ground. Lightly seasoned and smoked.
Tasty franks made of veal with an addition of pork for better taste and texture. Usually served boiled or grilled. Pickles, mustard or horseradish would add a nice touch.
Made of choice lean pork loins. Smokey flavor and delicate texture is obtained through a slow smoking and cooking process. Perfect for sandwiches, salads and for buffet.
Made of choice lean pork loins. Smokey flavor and delicate texture is obtained through a slow smoking and cooking process. Perfect for sandwiches, salads and for buffet.
This cured fresh (not cooked) smoked pork loin is an old Polish delicacy. The name in Polish "Lososiowa" implies that the pork loin looks like smoked salmon,and it does especially when sliced extra thin. Delicious as ...
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.
Despite its name it is a classic traditional Polish bacon that would give the characteristic flavor to many Polish soups, bigos or scrambled eggs. Smoked and simmered with special spices.
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.
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).
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 ...
Meats selected for its manufacture may be considered to be inferior by many people, the truth is that they are lean and rich in vitamins. Pieces of meat are placed in a solid state jelly. The taste is unique and loved ...
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.
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.
Kiszka (kishka) - traditional blood sausage made of a mixture of pig's blood and buckwheat kasza stuffed in a pig intestine. May be eaten raw, grilled or fried with some onions.
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 ...
The shape and richness convey your feelings! Chocolates in nine flavors: cream, mint, nut, pineapple, orange, rum, coconut, coffee, marzipan, laid out in two layers in an elegant metal heart shaped box.
Jaffa cake covered with chocolate - sponge cake biscuits with fruit filling and chocolate. Choose your favorite filling from 3 flavors: cherry, orange, or apricot.