This sausage originated in the mountains Zywiec region of southern Poland, known for its adherence to time-honored traditions. It is a firm, nicely marbled sausage made of top-quality diced pork. It is seasoned with salt, pepper and garlic and hardwood-smoked to bring out all its savory, succulent goodness. It slices beautifully, making it an ideal cold cut for sandwiches. It is also delicious warm, fried with onions or scrambled eggs. It can be diced and added to sauerkraut, stews, casseroles and- yes!– even spaghetti sauce, or used as a delightful pizza topping.

Zywiecka can be considered already cooked sausage and may be eaten in slices on sandwiches or on cold cut platters. Zywiecka slices easily. Don't forget to discard any plastic wrap around the slices. It can also be used in cooked dishes. It is, for instance, often used in making Hunter's Stew.

Thawing: the refrigerator is the slowest but safest method and will result in the least amount of moisture loss in comparison to the other methods. The temperature of the refrigerator should be maintained at 35 to 40 degrees. Leave the meat wrapped and placed on a platter or a tray to catch the drippings as it thaws or unwrap and loosely cover with plastic or foil. Approximate Refrigerator Thawing Time 4 to 5 hours per pound.