Wędzarnia "Siwy dym"

This place deserves a 5 stars in every aspect of they production. The range, the taste the customer skills are absolutely high class. I would highly recommend for anyone how wants to try the traditional polish sausages, ham, and "boczus" :)

Really homemade meats, and I know what I am talking about because I smoke myself, but since this smokehouse was created, I buy ready-made products more and more often and focus only on consumption! As with me, no preservatives. I recommend it to everyone and what is important, it is not expensive because the prices are comparable to normal stores where the ham, which was made of 1 kg of meat, instead of weighing 80 dkg after treatment, weighs 1.5 kg! A phenomenon on a global scale.

A great shop with real ecological meats and very friendly service.

I am very disappointed, it is not any kind of farm production (maybe from the name of the place). The description "we smoke and not paint" is inconsistent with the facts in the case of rural sausage, which is steamed (!), Not smoked! In addition, it was raw inside, looking like white sausage - it didn't even lie next to the smoke! Pasteurized in foil while still wet, right after being taken out of the water. Very short shelf life! I do not recommend!

Dear Mariusz Mazurek, thank you for expressing your opinion, but it is impossible to agree with it, therefore, a few corrections to the allegations that you cited: - Of course we "smoke, not paint" and we stick to it from the beginning! I would like to confirm these words with the attached photos of our smokers, hearths and real fire, which is made of barked alder and cherry trees (they come from local forests). When it comes to sausages, we have the following: only smoked (baked), i.e. k. Jułowcowa and k. gentry, smoked and steamed, i.e. k. Rachańska, k. rural, k. chef and barbecue k. and only steamed, which is white sausage. The country sausage is therefore SMOKED and steamed (in the photo with the sausages, first from the bottom). The sausage must not be raw because it is subject to strict monitoring of the temperature inside the product during the smoking and steaming process, and until it reaches the appropriate temperature inside, these processes cannot be completed. In addition, the sausage is not subject to the pasteurization process, but the vacuum packaging process, the purpose of which is to suck air from the inside of the package and store it under low pressure, which results in better and longer storage of the product. I would like to mention that in our Smokehouse it is not a rule to pack our smoked meats in a hermetic way. In the case of white sausage, the main thing is that it does not dry out too quickly because this mainly affects its appearance. Mr. Mariusz .... white sausage cannot be wrapped immediately after being taken out of the water because it is then too hot and you can NEVER do it in this way. First it is cooled and then packed. The short shelf life of our products is due to the fact that we do not add additional artificial preservatives and other chemical elements to our products in order to extend the shelf life of the product and should be treated as an advantage rather than a minus. The only things we do to extend the durability of our products are: CLAYING-SMOKING-DRYING-BREWING-PACKING. I understand that your observations result from a certain ignorance regarding the production of traditional cold cuts and smoked meats, and I hope that my explanations present a broader picture of these matters. I hope that we will be able to host you with us and you will convince yourself of the quality of our products. I greet you and cordially invite you to visit us again! Krystian Like