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GAME MEAT

The venison meats we produce are 100% wild boar, roe deer or deer meat each time, without the addition of pork. We want to preserve the nobility of the meat of free-living game, and we are helped in this by the recipes according to which we make our cold cuts.

We do not fill our products with protein or fiber, i.e. substances that retain water. Our team of many years of experienced production employees carefully creates cold cuts, seasoning them only with natural spices.

comber

Cold smoked saddle of deer

Deer saddle is a real delicacy for even the most demanding palate. We smoke it for a long time with the cold smoke of beech and alder trees. An idea for serving this extremely delicate sausage - first, slightly freeze the saddle to be able to cut it into precisely thin slices, put it on a plate, drizzle generously with good-quality olive oil and a little balsamic vinegar, add capers, season the whole with coarsely ground pepper. A perfect carpaccio will be created.

kiełbasa

Tuscan game sausage

Tuscan game sausage takes a long time to mature before it is ready to eat. 70% is deer meat, 30% wild boar. The aromatic content is enclosed in a delicate casing, on the surface of which a natural white coating is formed, characteristic of ripening cured meats. Tuscan is a wonderful sausage, resembling Italian chorizo in its texture. Cut it into thin slices and treat it as an antipasti or add it to pasta with olive oil and tomatoes.

salami

Deer salami with green pepper

Deer salami is an extremely durable, long-maturing sausage. We make it from lean deer meat, adding wild boar lard, which naturally flavors the sausage. The perceptible flavor of spices and smokehouse is enriched with whole grains of green pepper, which gives the sausage a bit of spice. A long maturation process is needed because our salami does not contain a gram of gelling agents. Thanks to this, it achieves a compact consistency and cuts nicely. Ripe has a distinct, slightly sour taste, characteristic of the salami species.

kiełbasa

Deer hunter’s sausage

Myśliwska sausage - the queen of venison meats. Everyone knows it and no one will despise it. Our deer hunter defends itself with its traditional flavor with a distinct juniper note, which distinguishes the hunter's deer from other sausages. The sausage is prepared from exceptionally lean, healthy meat, with visible "eyes" of wild boar fat, which is the carrier of the flavor.

szynka

Deer ham

Deer ham is an extremely thin, darkcolored sausage, perfectly matching the essential, dry red wine. The specific, rich flavor of deer makes it a sausage for true connoisseurs. The whole is balanced by a bouquet of natural spices - mustard, pepper and thyme.

kiełbasa

Wild boar sausage

Wild boar sausage is exactly what you think about the sausage. Pleasantly wrinkled, dark brown skin, noticeable garlic, black pepper and coarsely ground natural spices. A genuine sausage. Perfect for a board of cold cuts.

polędwica

Red deer sirloin

Deer salmon tenderloin is a raw, cured, smoked meat that retains its dark pink color thanks to slow smoking with cold smoke. The smoke aroma is clearly perceptible, yet the sausage remains subtle and moderately salty. In the background, notes of walnut are looming due to natural spices. It would be a good idea to serve the sirloin on the arugula leaves, which also have a nutty flavor. Season this appetizer with a thick, sweet balsamic sauce.

kiełbasa

Wild boar crunchy sausage

Wild boar crispy sausage is what you call. The tenderness in this case is an advantage that you will appreciate once you have tasted the wild boar sausage. Lovers of expressive flavors will be delighted with the perceptible note of garlic and pepper. Good bread and a slice of wild boar sausage are all you need.

kiełbasa

Wild boar hunter's sausage

Myśliwska sausage - the queen of venison meats. Everyone knows it and no one will despise it. Our wild boar hunter defends itself with its traditional flavor with a distinct hint of juniper, which is what distinguishes hunter's hunt from other sausages. The sausage is prepared from exceptionally lean, healthy meat, with visible "eyes" of wild boar fat, which is the carrier of the flavor.

kabanosy

Deer kabanos sausages

Deer kabanos sausages are one of our cold cuts that will surely make you addicted to yourself. No wonder, because munching kabanos sausages is simply a pleasure. Delicate lamb casings hide a delicious interior with only natural spices. Smoked kabanos sausages mature in calm conditions to become the way you like them.

Call and discover the unique taste of our cold cuts!

Did you know that our cold cuts are created with passion and a long-standing tradition? At Zagroda Opolska, we combine meticulous processing of pork, game, and poultry with the secrets of a homemade recipe to deliver the highest quality products to you.

kiełbasa

Deer kabanos sausages

Deer kabanos sausages are one of our cold cuts that will surely make you addicted to yourself. No wonder, because munching kabanos sausages is simply a pleasure. Delicate lamb casings hide a delicious interior with only natural spices. Smoked kabanos sausages mature in calm conditions to become the way you like them.

pasztet

Wild boar pate

Wild boar pate is a rich meat pate made of boiled venison and the addition of natural spices. It is baked in special molds. The compact consistency of the finished pate allows you to cut it into appetizing slices that feel best in the company of lingonberry jelly or cranberry.

kiełbasa

Deer crunchy sausage

Deer crunchy sausage is what you call sausage. The tenderness in this case is an advantage that you will appreciate once you have tasted the wild boar sausage. Lovers of expressive flavors will be delighted with the perceptible note of garlic and pepper. Good bread and a slice of wild boar sausage are all you need.

udziec

Smoked roe deer leg

A smoked venison leg is reminiscent of a feast. Such a holiday, but also every day. A solid portion of meat, smoked in one piece with the bone, means that the perfect taste of venison is retained inside. Portion the tender meat across the muscle structure to fully appreciate the game's flavor.

kabanosy

Wild boar kabanos

Wild boar kabanos sausages are one of those cold cuts from our production that will surely make you addicted. No wonder, because munching kabanos sausages is simply a pleasure. Delicate lamb casings hide a delicious interior with only natural spices. Smoked kabanos sausages mature in calm conditions to become the way you like them.

kiełbasa

Wild boar sausage

Swojska sausage is a traditional sausage with a delicate flavor and relatively soft texture. We make it 100% venison, combining three types of meat: wild boar, roe deer and deer. Swojska is one of the first sausages we have produced, which still enjoys unflagging interest among gourmets. Sauté it lightly and eat it warm, or add a few slices to scrambled eggs to add character.

szynka

Wild boar ham

Wild boar ham is a proposition for those who appreciate the taste of cured meats in an exceptionally traditional version. Wild boar tastes like pork, but the difference is noticeable and you feel that you are dealing with something special and healthier. In order for the tradition to be followed, simply cut this delicious sausage into slices and eat the way you like.

kiełbasa

Wild boar Cracow sausage

Everyone knows what Krakow sausage is like. Not everyone knows what a natural good Krakow is wild boar. You will recognize our wild boar from Krakow by section. What you see inside will please your heart, literally and figuratively. We give you first-class meat, in large, noble pieces. The whole is sprinkled with a bunch of natural spices.

kiełbasa

Venison ripening sausage

Venison iberia ripening sausage is similar to our Tuscan sausage, although it is thinner and has a more condensed flavor. The casing is so thin that you won't even feel it. Serve it at room temperature - that's when you will appreciate it the most.

polędwica

Sirloin of venison

Venison salmon is smoked raw, cured, retaining its dark pink color thanks to slow smoking with cold smoke. The smoke aroma is clearly perceptible, yet the sausage remains subtle and moderately salty. In the background, notes of walnut are looming due to natural spices. It would be a good idea to serve the sirloin on the arugula leaves, which also have a nutty flavor. Season this appetizer with a thick, sweet balsamic sauce.