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Meat
Our meats are created for the most demanding lovers of meat tradition.
Meat
Mojej mamy bacon
Delicious pork belly, raw, sprinkled with spices, ready to eat after heating. Once baked, it delights with its distinctive flavour and excellent aroma. Great as a sandwich topping. Suitable for freezing.
Meat
Mojej mamy neck
Delicious pork neck, raw, sprinkled with spices, ready to eat after heating. Ideal for lovers of meat tradition. Once baked, it is perfect as a cold snack or a sandwich topping. Suitable for freezing.
Meat
Mojej mamy loin
Pork loin, raw, sprinkled with spices, ready to eat after heating. Once baked, it can be the main course at a festive family dinner. It is also great as a sandwich topping. Suitable for freezing.
Meat
Mojej mamy ham
Tasty pork ham, raw, sprinkled with spices, ready to eat after heating. Once baked, it is second to none. Great as a sandwich topping. Suitable for freezing.
Meat
Bacon
Pork belly with skin, boneless. Perfect for frying, smoking, braising, roasting, and grilling. An indispensable ingredient in dishes drawing on Polish culinary tradition: żurek (sour soup), pea soup and bigos.
Meat
Pork knuckle front
Pork knuckle front. Unrivalled when roasted with vegetables or braised in beer. Can also be used to prepare soups, such as traditional pea soup or highlander kwaśnica.
Meat
Neck
Boneless pork neck. A meat with versatile culinary use. It is most used in the preparation of battered chops, grilled steaks, stuffed roulades, stews and in the form of sausages.
Meat
Boneless pork shoulder
Boneless pork shoulder. Suitable for smoking, frying, grilling, roasting, and stewing. This part of the pork carcass is also used to produce minced meat used in the preparation of, among other things, chops, and Bolognese sauce.
Meat
Trotters
Pork trotters. They are very often used to cook soups, broths, and jellies without the need to add gelatine (they contain large amounts of elastin and collagen). Once the bones have been removed, they can also be used for stuffing.
Meat
Jowl
Pork jowl. It is an extremely popular product due to its various culinary uses. Suitable for smoking, frying, grilling, roasting, and stewing.
Meat
Tenderloins
Pork tenderloin. It is a meat with versatile culinary use. When fried or baked, they go well with both traditional dinner side dishes and sauces, such as dill or mushroom sauce.
Meat
Loin
Boneless pork loin. One of the most popular meats on Polish tables. Pork loin is most often used to make battered chops but is also suitable for roasting whole.
Meat
Ham
Boneless pork ham. A meat with wide culinary use. It can be baked with spices or boiled in salted water. The ham prepared this way is suitable for sandwiches or salads, but also for dinner - with potatoes and salad, the whole family will enjoy it.
Meat
Groin
Pork groin. In Polish culinary tradition it is most often used to make liver sausage and pâtés. It is also suitable for smoking, roasting, and grilling.
Meat
Ribs
Pork ribs in strips. A meat with wide culinary use. Ideal for baking and stewing. They are also used to prepare soups such as pea soup or highlander kwaśnica.