Polish people take very much pride in the quality and variety of their sausages, which number in the hundreds, if not the thousands. Recipes vary by region and family and often utilize secondary ingredients which are abundant in the region. Juniper, which is very abundant in Poland, is the most popular wood used for smoking sausages, hams and meats, giving them their characteristic taste.


Our deli stocks the finest in Polish sausages, cold cuts, cheese, as well as a number of "from the barrel" selections including herring, sauerkraut and pickles. 


















Juniper Sausage 

semi-dry sausage made with pork and crushed juniper berries - smoked heavily over juniper wood

Ham & Garlic Sausage

made from cured pork, salt, black pepper, marjoram and sometimes coriander and paprika with liberal amounts of garlic. The sausage is then simmered in hot water and smoked

Hunter Sausage

smoked sausage made with pork and a hint of crushed juniper berries

Barbeque Sausage

juicy, lightly spiced pork sausage that is hard-smoked

Krakowska Sausage

type of Polish sausage that is usually served as a cold cut. It is made from lean pork, seasoned with pepper, allspice, coriander and garlic - packed into large

casings and then smoked

Montreal Smoked Beef

is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called "corns" of salt 

Swojska Sausage

(meaning home-style sausage) is a sausage made according to an old traditional recipe from mountainous region of Podlahe, Poland. It is a dark skinned, strongly smoked sausage, made from pork meat cured with special salt with some spices, including fresh garlic and onions

Kaszanka Blood Sausage

traditional blood sausage in east and central European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver, lungs, skin, and fat), and buckwheat (sometimes barley or rice) kasha stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram


type of head cheese found in Polish cuisine and other Slavic cuisine (Ukrainian, Belarusian and Russian). There are several varieties of salceson which depend on the ingredients

Paprika Salami

type of cured sausage consisting of fermented and air-drie meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it stores at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami

Hungarian Salami

unique sausage which is smoked and has white mold. In the traditional process the use of starter cultures and sugars are not allowed.


Slaska Sausage

Pork and beef sausage, smoked and scalded. Delicate flavour with light pepper and garlic notes


Polish long thin dry sausage made of pork. They are smoky in flavor, and can be soft or very dry in texture depending on freshness


















Polish Bacon - Boczek

one of many varieties of belly and rib bacon, known collectively as boczek. Double-smoked varieties—often labeled boczek myśliwski, or hunter style—and rib-on versions (boczek kościa) 

Frankenfurters - Parowki

finely ground pork sausages - a Polish version of frankfurters, flavored with hints of paprika, usually grilled or simmered

Zamojski Cheese

A hard, yellow Dutch style cheese. Features a mild, delicate taste, uniform soft flesh with subtle smokiness and slightly spicy profile


Morski "Sea" Cheese 

mild, semi-soft cheese made of pasteurized cow milk in Poland, pale yellow in color

Podlaski Cheese

semi-firm cheese reminiscent of Poland’s dairy products and a staple of the region’s cuisine, Podlaski is made from pasteurized cow’s milk and has a smooth, mild taste with a fruity finish




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