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Kabanosy_Swojski_4c1948614289f.jpgKabanosy_Swojski_4c1948614289f.jpg

Kabanosy Swojskie - Smoked Links Old Country Style

$9.99

Weight: 1.00 LB

KABANOSY SWOJSKIE WON ABOUT.COM 2012 READERS' CHOICE AWARD FOR BEST EASTERN EUROPEAN SAUSAGE! About.Com is a popular website – part of the New York Times Company.


Kabanos - a very long and thin dry sausage. Its name comes from the "kabanek", a young pig of no more than 120 kg in weight. It is eaten cold, as an appetizer for example. Kabanosy swojskie are darker, more smokey than regular kabanosy. Kielbasa thin links are made from best quality lean pork meat seasoned with pepper, garlic, a faint trace of caraway and allspice, then smoked and dried. Like other dried sausages, kabanosy require no refrigeration. The best way to store them is to hang them up in a cool, well-ventilated space. Perfect appetizer or as a snack between meals also commonly used as hiking food because they do not spoil as quickly as many other sausages. Delicious and very popular. Made by Bacik Company of New York based in the Polish neghborhood of Greenpoint. Priced per 1 lb. Loose.

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Albert Ponte -

Thursday, 12 November 2015

The best Kabanosy I've ever had!! Smoky and absolutely delicious!! I'll be back for more!rnrn Alpo48

izabela komaniecka -

Friday, 21 December 2012

Te kabanosy są doskonałe! jedne z moich ulubionych! zawsze świeże i smaczne. Bez wątpienia one są najlepsze

Administrator -

Friday, 27 August 2010

"The kabanosy is the anti-Slim Jim Slim Jim. I was surprised by how much I love these....and by my already forming plans to make them regular occupants of my refrigerator. In my tasting, the masterpiece, for me, was Sweet Poland's "kabanosky swojskie," or "smoked links, old country style". These babies are on the fat side, about 3/4" in diameter, dark orange outside, light pink inside. Lovely snap before a soft, delightfully fatty chew. Smoky, peppery, porky, even the "b" word..... bacon-y! Excellent lingering taste of meat and fat." - from the review by popular food & travel writer David Rosengarten in his August 2010 newsletter "The Rosengarten Report".
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