Port Richmond eats: Czerw’s Kielbasy
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
Philly has an underground network of encased-meat enthusiasts who are so passionate about their sausages, hot dogs and links that seeking out these foods has become something of a second career. For these folks, Czerw's is Mecca. It's really not surprising, given that you can smell Czerw's for a block before you walk into the unassuming shop on a residential corner of Tilton Street. There will be a line when you enter, but that's understood. Count yourself lucky. Around the holidays, the line snakes around the block. And once it's your turn, there will be more than a few Czerws on hand to help you out. The family business has been in operation since 1938 when Jan Czerw opened the shop in a converted horse stable and built the smoke room that's still being used. If you're lucky, John Czerw will give you a tour of the production area where links of hand-stuffed, coarse-ground kielbasa are looped and ready to head into the very well-seasoned smoker. Their golabki is legendary and sells out early, so if they have it, grab it. The hand-folded pierogis are made by the thousands at a table in the back, and the kabanosa, snappy sticks of spicy-salty smoked pork, are the meat snacks of Slim Jim eaters' dreams.
Recommended dishes: Kielbasa, smoked bacon, golabaki, kabanosa
3370 Tilton St. • 215-423-1701 • kielbasyboys.com
hours: Tue.-Fri., 7 a.m.-5 p.m.; Sat., 7 a.m.-2 p.m.
