The nobler cousin of Kielbasa Zwyczayna (regular Polish sausage) took its name after the Vavel castle and is a specialty of butchers from Krakow. Its made from cured pork finely ground with spices (black pepper, ...
Traditional simple peasant spread – put it on the dark bread (like on this picture), add some salt and you will enjoy the Polish mountain village specialty.
All products are vacuum packed and do not require a cooler which reduces the cost of package. The products in this sampler could also last in your refrigerator for over a month. However during the Summer months when the ...