Kabanos: These chewy links of air-dried smoked sausage (sometimes called smoky links at Bobak's) in sheep casings are boldly scented with caraway and are smoked and aged for varying amounts of time.

Kiszka: Recipes for this Polish blood sausage vary from place to place: some butchers stuff their kiszka with barley, while others use groats or potatoes.

Boczek: Poles make many varieties of belly and rib bacon, known collectively as boczek. Double-smoked varieties—often labeled boczek myśliwski, or hunter style—and rib-on versions (boczek kościa) add extra flavor to slow-cooked dishes.

Parowki: These finely ground pork sausages—a Polish version of frankfurters—are flavored with hints of paprika and are usually grilled or simmered.

Salceson: Pork tongue and the meat of the pig's head and feet are the principal components of this headcheese-like, coarse cased sausage, which is bound together with natural gelatin.

Kiełbasa: The garlicky and coarsely ground kiełbasa that most Americans are familiar with is what Poles know as wiejska, or country-style cured sausage. Other varieties include swojska, or home style, which is often smoked, not cured, and weselna (wedding style), which is generously flecked with black pepper.

Karczek wedzony: Cut from the upper part of the pork shoulder, this fatty pork butt is cured and smoked and is sold in various shapes and sizes.