Our products

Smoked fillet

Smoked fillet

  • high quality
  • traditional recipes

poultry fillet, smoked

Ingredients: poultry (142g of meat was used per 100g of finished product), salt, sugar, natural condiments, herbs

from 2 to 10 ℃ ℃
14 days
Pork Frankfurters

Pork Frankfurters

  • high quality
  • traditional recipes

pork sausage, smoked, fine minced, in edible mutton casing

Ingredients: pork (147g of meat was used per 100g of finished product), salt, sugar, natural condiments, curing salt

from 2 to 10 ℃ ℃
14 days
Dukla Kabanos

Dukla Kabanos

  • high quality
  • traditional recipes

pork sausage, smoked, fine minced, semi-dried, in edible mutton casing

Ingredients: pork (167g of meat was used per 100g of finished product), salt, pepper, garlic, cumin

from 2 to 10 ℃ ℃
5 days
Beed Kabanos

Beed Kabanos

  • high quality
  • traditional recipes

beef sausage, smoked, fine minced, semi-dried, in edible mutton casing

Ingredients: beef (165g of meat was used per 100g of finished product), salt, pepper, garlic, cumin

from 2 to 10 ℃ ℃
14 days
Raw-ripened neck meat

Raw-ripened neck meat

  • high quality
  • traditional recipes
  • long maturing
Grill White Sausage (thick)

Grill White Sausage (thick)

  • high quality
  • traditional recipes

pork, scalded, fine minced, in edible pork casing

Ingredients: pork (133g of meat was used per 100g of finished product), salt, pepper, garlic, natural gut casing

from 2 to 10 ℃ ℃
13 days
Grill White Sausage (thin)

Grill White Sausage (thin)

  • high quality
  • traditional recipes

pork, scalded, fine minced, in edible mutton casing

Ingredients: pork (133g of meat was used per 100g of finished product), salt, pepper, garlic, natural gut casing

from 2 to 10 ℃ ℃
13 days
Bieszczady Sausage

Bieszczady Sausage

  • high quality
  • traditional recipes

pork and beef, smoked, fine minced, in edible pork casing

Ingredients: pork, beef (98g of pork and 27g of beef were used per 100g of finished product), salt, natural condiments, natural gut casing

from 2 to 10 ℃ ℃
14 days
Homey Sausage

Homey Sausage

  • high quality
  • traditional recipes

pork, smoked, fine minced, in edible pork casing

Ingredients: pork (110g of meat was used per 100g of finished product), salt, pepper, garlic

 

from 2 to 10 ℃ ℃
14 days
Pork Knuckle Sausage

Pork Knuckle Sausage

  • high quality
  • traditional recipes

pork, scalded, coarse minced, in inedible casing

 

Ingredients: pork knuckle (115g of meat was used per 100g of finished product), salt, pepper, garlic, marjoram, MUSTARD, water, pork gelatine, curing salt

from 2 to 10 ℃ ℃
13 days
Grill Sausage

Grill Sausage

  • high quality
  • traditional recipes

pork, smoked, fine minced, in edible pork casing

Ingredients: pork (110g of meat was used per 100g of finished product), salt, pepper, garlic

 

from 2 to 10 ℃ ℃
14 days
Sandwich Sausage

Sandwich Sausage

  • high quality
  • traditional recipes

pork, smoked, scalded, coarse minced, in inedible casing

Ingredients: pork (114g of meat was used per 100g of finished product), salt, pepper, garlic, coriander, curing salt

from 2 to 10 ℃ ℃
13 days
Kiełbasa krucha

Kiełbasa krucha

  • high quality
  • traditional recipes
Kiełbasa pieprzowa

Kiełbasa pieprzowa

  • high quality
  • traditional recipes
Great-grandfather Sausage

Great-grandfather Sausage

  • high quality
  • traditional recipes

pork, smoked, coarse minced, in edible pork casing

Ingredients: pork (110g of meat and 27g of liver were used per 100g of finished product), pork liver, salt, pepper, garlic, curing salt

from 2 to 10 ℃ ℃
13 days
Winner of "PERŁA" POLAGRA 2008
Dukla Dried Sausage

Dukla Dried Sausage

  • high quality
  • traditional recipes

pork sausage, coarse minced, smoked, dried, in inedible protein casing

Ingredients: (pork 134g of meat was used per 100g of finished product), salt, pepper, garlic, coriander, curing salt

from 2 to 10 ℃ ℃
21 days
Homey Sausage

Homey Sausage

  • high quality
  • traditional recipes

pork, smoked, coarse minced, in edible pork casing

Ingredients: pork (122g of meat was used per 100g of finished product), salt, pepper, garlic, allspice, curing salt

from 2 to 10 ℃ ℃
14 days
Product entered on the List of Traditional Products on March 10, 2006
Ham sausage

Ham sausage

  • high quality
  • traditional recipes

pork, smoked, scalded, coarse minced, in inedible casing

Ingredients: pork (114g of meat was used per 100g of finished product), salt, pepper, garlic, curing salt, natural condiments

from 2 to 10 ℃ ℃
13 days
Tatar pork and beef sausage

Tatar pork and beef sausage

  • high quality
  • traditional recipes
Kiełbasa węgierska

Kiełbasa węgierska

  • high quality
  • traditional recipes
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