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Every Smokehouse Has a Story



Welcome to our first blog post! We are officially firing up the grill on this project and are so excited to connect with you in a new way. Maybe you stumbled on this blog or maybe you are a Kiolbassa superfan, either way, we are glad you are here! 

What is cookin’ in The Smokehouse? 

We want this blog to be a place where we answer some of your questions about our company, products or anything else you are curious about. Want to be in the know about new products we have coming soon? Have you tried cooking our bacon in the oven? We have some pretty good tips for that.  

We also want to introduce you to some instrumental people that are involved with Kiolbassa Smoked Meats. Do you love our Bacon Wrapped Jalapeno Popper recipe? We want to invite the recipe creator and photographer to talk about their favorite grilling tips and how they cook with our extra thick-cut bacon. Ever wondered what it’s like to work at Kiolbassa? We want our team to join in and talk about what they do here at Kiolbassa and share a little bit about themselves. From our safety department to our team in Research & Development that creates our new products, we want to share our team with you! 

And who knows, we might even invite YOU to be a guest on The Smokehouse!  

We hope you stay awhile… 

Thank you for joining us on this new journey. We hope you see you around from time to time at The Smokehouse. While we will be sharing a lot of information on our end, we want to get to know you! Leave a comment below with your name, where you are from, and maybe some ideas of what you’d like to see here. 

2 thoughts on “Every Smokehouse Has a Story

  1. I was a loyal fan of [[hillshire farms]] for years. Then, somehow, they lost their direction and their kielbassa went from ok to meh. I searched for years to find a decent sausage. Then, while in a store, they were sampling your sausage. GLORY HALLELUJAH !! I have found it!! The best! And, ever since then I’ve used your sausages in my dishes. I have a “killer” Kapustas (sauerkraut and kielbassa) recipe, and I MUST use a good sausage . Do not change the recipe, and do not succumb to adding fillers. As said in certain parts of the country… “you da bomb” !!

    1. Hi Ken,
      Thank you so much for your kind words! It makes us happy to hear you are enjoying our products and adding them to your favorite recipes. We appreciate your support! You da bomb 😉

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