Dymek

Polish wędliny, smoked a little at a time.

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.

Everything we make

Quantities are what's left for Friday 6 November. Once a tag says all gone, it's gone until the next smoke.

  • Kiełbasa wiejska

    £8.50

    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.

    Well smokedover beech and alder

    24 of 24 left for Fri 6 Nov

    1

  • Kabanosy

    £7.00

    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.

    Well smokedover beech

    30 of 30 left for Fri 6 Nov

    1

  • Szynka wędzona

    £16.00

    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.

    Smokedover beech

    8 of 8 left for Fri 6 Nov

    1

  • Boczek wędzony

    £9.00

    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.

    Deeply smokedover alder

    12 of 12 left for Fri 6 Nov

    1

  • Kiełbasa jałowcowa

    £7.50

    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.

    Well smokedover beech and juniper

    15 of 15 left for Fri 6 Nov

    1

  • Kaszanka

    £5.00

    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.

    Lightly smokedover beech

    20 of 20 left for Fri 6 Nov

    1

  • Schab wędzony

    £12.00

    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.

    Smokedover beech

    10 of 10 left for Fri 6 Nov

    1

  • Smalec

    £4.00

    Pork dripping with crackling, jar, 200 g

    Say it: SMAH-lets

    Rendered lard with crisp crackling, onion and apple. Spread thick on fresh bread.

    Not smoked

    18 of 18 left for Fri 6 Nov

    1

How pre-ordering works

  1. Claim your share

    Order before the cut-off on your smoke day's ticket. You'll see exactly how many of each are left.

  2. We cure and smoke it

    We make only what's been ordered, so nothing waits around on a shelf.

  3. Collect it, or we bring it round

    On smoke day, 10am to 6pm. We also deliver to nearby towns and villages.

Why only a little at a time

Dymek is Polish for a small puff of smoke. 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.