Collection: Meat & Seafood

Cured meat is what the shop is best known for locally, and this is the part of it that travels.

Sokołów kabanos are the place to start — long, thin, hard-smoked pork sticks, dried until they snap rather than bend. They keep in a bag, in the car, on a desk, which is why every Polish household has some. Bende Gyulai kolbász is the Hungarian paprika sausage, and Schaller & Weber Landjäger comes in the traditional pressed two-pack that hikers have carried for a century.

The dried fish shelf sits here too, and it is an acquired pleasure worth acquiring: AV Delicious dried bigeye, saurida and calamari, Tetya Sonya dried roach with caviar, and Bakreu salmon jerky. In much of Eastern Europe these are what beer is drunk with.

Our full counter is in the shop at 2790 Santa Rosa Avenue — fresh sausage, sliced to order, is worth the trip and cannot be posted.