Our baked ham with fat is a true delicacy for lovers of traditional, juicy cold cuts. Dry-cured, seasoned with marjoram, bay leaf, garlic, and allspice, and then baked in a wood-fired oven, it gains a deep taste, exceptional juiciness, and unique aroma. The delicate fat makes the meat even more tender and full of flavor.

🥩 Perfect for sandwiches, charcuterie boards, and elegant appetizers!

✅ Baked in a traditional oven – natural, deep flavor
✅ With skin and fat – greater juiciness and crispy layer
✅ Dry-cured – without unnecessary additives, with natural spices
✅ 120g of meat per 100g of finished product – highest quality and intense flavor

💡 "The best flavors are those that evoke memories – this ham tastes like homemade, baked by grandma!"

CHOOSE WEIGHT AND QUANTITY - EACH PIECE WILL BE HERMETICALLY SEALED

Ribeye Steak from Rib Roast is truly the king of steaks, adored by lovers of juicy, marbled beef. It comes from the best cut of the rib roast, characterized by delicate intramuscular fat (marbling), giving the meat extraordinary tenderness and rich flavor.

Our beef comes from Podlasie, a region known for its traditional breeding methods and highest quality meat. The animals are raised on clean, green pastures, resulting in exceptional quality and unique taste of the steaks.

The best way to achieve a perfect Ribeye? Grilling or frying on a hot pan – just salt, pepper, and butter to bring out the true flavor of the rib roast. To get the ideal result, after frying, let the steak rest for a few minutes, allowing it to retain its full juices and aroma.

As the famous chef Gordon Ramsay said: "Good meat needs only salt, pepper, and perfect doneness". And our Ribeye from Podlasie is the essence of a perfect steak! 🥩🔥

Origin: Poland / Podlasie

Cattle Breed: Crossbreeds of Limousine, Charolaise, Hereford, Angus, HF

Breeding Method: Grass Fed (pasture grazing from May to November / hay and silage in the winter)

Aging Method: Wet-aged for a minimum of 21 days

Marbling: 6/10

Thickness / Weight: 2.5 cm / 300g

Sliced beef tripe, also known as tripe soup, is a classic of Polish cuisine that has graced our tables for centuries. These are cleaned, sliced, and ready-to-cook pieces of beef stomach that, with the right seasoning, turn into an aromatic, hearty, and warming dish.

Traditionally, they are used to make Polish tripe soup, a thick, flavorful soup with vegetables, marjoram, hot paprika, and nutmeg. They also taste great in a version with tomatoes, white wine, or French-style – with lots of garlic and thyme.

👉 Did you know that tripe was a favorite dish of King Władysław Jagiełło? As early as the 15th century, they were served at royal feasts as a hearty meal for knights returning from hunts!

Pork tenderloin is the most delicate and juicy cut of pork, which is extremely versatile in the kitchen. Thanks to the low-fat content and soft texture, it is perfect for frying, roasting, grilling, and simmering. It cooks quickly and absorbs spices and marinades wonderfully.

Perfect for steaks, medallions, rolls, and Asian dishes, pork tenderloin is a reliable choice for an elegant dinner or a fast meal. You can prepare it in a creamy mustard sauce, with wine, on the grill, or as juicy medallions.

👉 Try pork tenderloin in a pepper sauce – the delicate meat and intense aroma of pepper create a combination that amazes!

“The only mistake you can make with pork tenderloin is overcooking it – remember that short sautéing and resting is the key to success!” 🔥🥩

CHOOSE WEIGHT AND QUANTITY - WE WILL VACUUM SEAL EVERY PIECE