Smoked fillet
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 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
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
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
Grill White Sausage (thick)
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)
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
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
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, 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
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
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 pieprzowa
Great-grandfather Sausage
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
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
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
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
