We only make what's ordered. Claim your share before the cut-off, then collect it on smoke day while it's still fragrant.
Tap anything on the rail to take it off the hook.
Quantities are what's left for Friday 13 November. Once a tag says all gone, it's gone until the next smoke.
Country sausage, ring, about 500 g
Say it: kyew-BAH-sah VYAY-skah
Coarse pork with garlic and marjoram, smoked until the skin turns deep amber.
20 of 20 left for Fri 13 Nov
Thin dry sausages, bundle of about 10, 250 g
Say it: kah-bah-NOH-sih
Long, thin and snappy. Dried after smoking, so they keep and travel well.
30 of 30 left for Fri 13 Nov
Smoked ham, piece, about 800 g
Say it: SHIN-kah ven-DZOH-nah
Pork leg cured in brine for a week, smoked slowly, then gently cooked.
8 of 8 left for Fri 13 Nov
Smoked pork belly, slab, about 500 g
Say it: BOH-chek ven-DZOH-nih
Streaky belly cured with garlic and pepper. Fry it, or eat it cold on rye.
10 of 10 left for Fri 13 Nov
Juniper sausage, stick, about 300 g
Say it: kyew-BAH-sah yah-wov-TSOH-vah
Firm and dry with crushed juniper. The one to slice thin with a sharp knife.
15 of 15 left for Fri 13 Nov
Buckwheat black pudding, 2 links, about 400 g
Say it: kah-SHAHN-kah
Buckwheat, pork and blood with lots of onion and marjoram. Fry until crisp.
Not in this smoke. Check the other dates above.
Smoked pork loin, piece, about 600 g
Say it: s-HAHB ven-DZOH-nih
Lean loin, cured and tied, smoked over beech. Mild and good in sandwiches.
Not in this smoke. Check the other dates above.
Pork dripping with crackling, jar, 200 g
Say it: SMAH-lets
Rendered lard with crisp crackling, onion and apple. Spread thick on fresh bread.
18 of 18 left for Fri 13 Nov
Order before the cut-off on your smoke day's ticket. You'll see exactly how many of each are left.
We make only what's been ordered, so nothing waits around on a shelf.
On smoke day, 10am to 6pm. We also deliver to Evesham, Pershore, Broadway and nearby villages.
We cure and smoke the way it's done at home in Poland, with time, salt, garlic and wood smoke, and we keep the batches small enough to do it properly.
That's why we take pre-orders: we know how much to make, nothing sits around, and you get it within a day or two of leaving the smokehouse.
