Swiacki Meats

3623 Salmon Street
Philadelphia, PA 19134
215-634-0820
215-634-5456
Website

I was recently contacted by the much loved Swiacki meats about an article I had written a couple of years ago. They wanted me to try some new products, and invited me up for a visit. I was obviously flattered and got there as soon as schedules permitted.

This place is tucked away in Polish-centric Port Richmond and is, without doubt, a true Philadelphia treasure.

If you want any sort of Polish meat product, don't fear, you've come to the right place. Old school and friendly, it's the kind of place I hope is around for perpetuity.

One thing to note is the difference between fresh sausage and smoked sausage. The fresh should be boiled for about 10-15 minutes then grilled, while the smoked version can be kept whole or (preferably) sliced up the middle to create a flap and thrown on a (charcoal) grill.

The "hot and cheesy" are a new item, and they were my absolute favorites. I mean, spicy, smokey, cheesy sausage is impossible to beat.

This is Eddie, who contacted me with the invite. He said that some readers told them about my initial review, and it drove them there. That makes me about as happy as I can possibly get, truthfully. Eddie is an amazing guy, who took the time to show me where the magic happens, while slicing off tasting samples of meat right out of the smoker. The fact that it was around 10am was irrelevant, and my hangover was (almost) instantly cured.

Below are the smoking racks with freshly smoked kielbasa ropes just hanging around. It's a good thing Eddie was there because I would have been mighty embarrassed to be caught trying to smuggle these out to my car.

This is the meat grinder. It is from another time, that has long since past, and they have to get an old school machinist do the maintenance and repairs. This thing is literally irreplaceable and so majestic. Simply amazing.

What do you use to mix ungodly amounts of freshly ground meat? Answer: this thing. Just awesome. It means so much that the rich history of Swiacki's authenticity is present in everything that they do - from the equipment all the way through to the personal interaction.

Here is Eddie giving instructions as to how things should be reheated, including the insanely good pierogies (available with fillings from farmers cheese to cheesesteak) and the ready-to-bake frozen golumpkis.

They even have lunch meats like fresh smoked ham and freaking kielbasa loaf. Yes.

From left, smoked kielbasa, skinny spicy cheese, and regular spicy cheese.

I can't say enough about this place. It is truly Polish heaven. Many thanks to Eddie and the staff for an amazing visit and for the generous sampling of products. Please, go here and see for yourself.

Fette Sau

1208 Frankford Avenue
Philadelphia, PA 19125
(215) 391-4888
Website

The long awaited Philadelphia transplant of the infamous Brooklyn BBQ joint Fette Sau (meaning fat pig in German) has finally arrived. This location happens to be next door to Frankford Hall, and also happens to be owned by the one-and-only Starr Restaurant Group.

Although I traditionally try not to review on opening night (not to mention I had already eaten a dinner full of $1 tacos hours earlier), I couldn’t help but wander down for a beer and some meat. And sides. And potato rolls.

The interior is incredibly spacious, with a mixture of industrial-meets-BBQ shack decor that suits the hipster capital in which it is located nicely.

Menu items are priced by the pound, and although not cheap, there are ways to eat well for a reasonable price. The more affordable sides are not to be missed.

When you walk up, you are greeted by a case filled with various meats. Be warned, the short rib is served at a minimum of a half pound, because you get a bone with every order, which puts it around $15. That being said, it’s probably the best fifteen bucks you have spent in a while.

Brisket and pork belly are sliced to order behind the counter.

As I was not that hungry, I went with a half pound of pulled pork, a quarter pound of pork belly (3 slices), two potato rolls ($.35 a piece), a small potato salad, and a small order of half sour pickles.

The pork was delicious. Slow-smoked with much of the fat rendered out, it had a nice smoky flavor. Pieces of bark were interlaced with the meat, which SHOULD be the norm at any self respecting BBQ joint.

Now truth be told, I am very demanding of my BBQ, as it is one of my specialties, and nothing in Philly REALLY sparks my interest. This place was doing the trick. I know there will be backlash of, "but it’s Starrr... bleh, blah, blah, its too expensive, its too fancy, bleh," etc. Well the thing is, really good BBQ isn’t cheap. It takes a LONG time to do it correctly, and these man hours add up. So shut up, and enjoy the food without coming in already prejudiced against it.

The pork belly was delicious as well, with a glistening vein of rich pork fat, a beautiful crust, and a perfect deep pink smoke ring. It literally melted when it hit my tongue. Let's just say I was a BIG fan of the pork products.

The potato salad was great, specked with whole mustard seed, and coated with a creamy, slightly tangy, light (enough) dressing.

I have an extreme liking of half sours, and these were no exception. Especially when sliced into coins and piled on top of a pulled pork sandwich of my own design. Three sauces were offered, one vinegar (good), one traditional (also good), and one chipotle
(terrible). Stick with the two originals and you can’t go wrong. Did I mention they serve Martin's potato rolls for $.35 a piece? Also a must have in this scenario.

Now, as can be expected, I went heavy on the pork, but a friend that accompanied me went heavy on the beef. Which was just fine with me. We were interested in trying a bit of everything.

The short ribs, while expensive, were absolutely delicious, a “must order” in my opinion. A little goes a long way with this over the top, smoke and fat rich meatstravaganza. Again, the bark was terrific, and the meat glistened with rendered deliciousness.

Just look at this tender pull-apart-ability.

The brisket was pretty damn good too, with a rich, velvety line of fat running throughout. Not the most tender rendition I have had.

The burnt ends baked beans were among the best I have ever had. If you order nothing else, you must get these. Smokey, rich, loaded with beef, the complexity is only matched by the richness. This is a meal unto itself.

Cold broccoli salad was a red pepper flecked, vinegar-based side that was a take it or leave proposition.

After you order your food at the counter, but before you retire to the seat-yourself picnic style arrangements around the restaurant, you can stop and grab a beer or bourbon at the bar, which is highly recommended, not required. Local microbrews are on tap, all at $6/pint and served in ball jars. < Hipster heaven.

The art/interior decor itself is interesting, and not overly contrived. It would obviously be better if it had been here for decades, but with any luck it will.

This is going to be the kind of place people love or hate. Or love to hate. Or hate to love. But for me, it’s probably my favorite BBQ I have experienced to date at a restaurant in the city, and I will continue to stuff my face with various meat products and over indulgent sides and love every minute of it.

Smoked Pork Butt

So after eating at Paesano's, and with the smoker heating up back at home, I stopped at Cannuli Brothers to pick up some pig. It was shockingly empty, and so I was the belle of the ball. I didn't know what I wanted (I was leaning towards butt or ribs) and the guy who works there that looks like Steven Seagal (seriously it's crazy) recommended I try the boneless butt for once. I took his word and headed home on cloud nine, with a belly full of Paesano's and a bag full of pork. I threw some more wood (I found some dry wood buried in my stack) and got the smoker back up to temperature. I then rinsed the pork, dried it and gave it a healthy dry rub of brown sugar and various (secret) spices and put it on the smoker.

(Well, first I had to clear out a spot for the chimney starter.)

So after a 6 hour smoke, this boneless butt was ready to come off (because I was starving). The bark turned out amazing, sweet with a late spicy grab on your tastebuds. The boneless butt cooked faster, and had much less prep than my experience with the bone-ins. I was impressed.

(Hot off the grill)

(After a 3o minute rest)

(I gave it a rough chop for Texas style tacos.)

(Some pico, marinated onions, fresh guac, sprinkle of lime and some cilantro. Awesome.)