Kurowycky Meat Products Inc.

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This venue is closed.

It's kovbasa in Ukrainian, kielbasa to the Poles, but whatever it's called, the garlicky, porky and potent house-smoked sausages made and sold at Kurowycky's are exemplary. At this pristine and shiny shop, founded 1955, loops of sausage hang above the meat case, the air is filled with the aroma of spiced and smoky meat, and hams prepared by third generation butcher Jerry Kurowycky, Jr. draw fans from all over the metro area. The four wood and gas smokers in the back of the shop are used for a little bit of everything�bacon, salami, pork loin and many types of Eastern European sausage, such as the spicy, lean kabanos, also known as hunter's sausage. Fresh liverwurst, house-made franks, and some dry-cured and salted but unsmoked sausages are lined up in the meat case, along with fresh pork, veal, chicken and beef cuts. There's also a good selection of Eastern European preserves, syrups, soups, pickles and jams, and a variety of rolls, pastries and breads from regional Lithuanian, Ukrainian and Polish bakeries. — Jack Robertiello