Tuesday, October 28, 2008
A visit to Krakus Market in Philadelphia's Port Richmond neighborhood
With the cold, rainy, windy weather, what better way to fortify ourselves against the day then a hearty Eastern European lunch. So after filling ourselves with soup, pierogy and potato pancakes at Syrenka Luncheonette, we ran between the raindrops on Richmond Avenue to Krakus Market, whereupon we arrived at Krakus Market home to many different kielbasi. (Please correct my Polish for the plural!)
Among the many varieties I spied: Warszawska, Warsaw style; Weselena, Wedding kielbasa; Kabanosy, Polish "slim jim"; Mysliwska, Hunter's kielbasa (smoked longer); Zwyczajna, regular smoked kielbasa; Krakowska Swieza, Cracow kielbasa (cooked); Jalowcowa, Juniper kielbasa; Kielbasa Ostra, hot and spicy; Polska Surowa Wedzona, double smoked kielbasa; Szynkowa, ham kielbasa; Poznanska, smoked rope kielbasa;Wiejska, country style (whatever that means); Serdelki, wieners; and Kaszansa, kishke (blood sausage).
Lots of other goodies in the meat case, too. I walked away with Boczer Zawijany, rolled bacon with herbs. But also available were: Pieczek Rzymska, Meat Loaf; Pasztetowa, liverwurst; Pasztet, pork liver pate; Salceson Wloski, Italian headcheese; Salceson Czarny, blood and tongue; Salceson Bialy, headcheese; Metka, metwurst; Boczer Pieczony, roast rib belly; and Galareta Wieprzowa, jellied pigs feet.
But the biggest find, to me, were the herrings, particulary the salt herring fillets, loose bulk in a tub of brine. I've been considering mail ordering a few pounds so I could create my own pickled herrings, now I've got a source just a trolley ride away on Route 23, and for only $2.99/pound (vs. up to $8 a pound plus shipping if ordered off the web)! Krakus Market also had a tub of milkers (headless but innard-intact male schmaltz herrings, so you can enjoy the milt). Plus there was a very decent variety of packaged herrings: in cream and various other sauces, matjes, rollmops, etc.