Meating your needs since 1935
In 1935, Fred Jaworski stood behind the counter of his small meat stand in the old Newburg Market. Jaworski Meats was born, another ethnic market amongst the dozens in Slavic Village. But through the years, his modest meat stand became the Grande Dame of the Polish meat market Cleveland Ohio, its success a product of Fred’s most important ingredients: hard work, dedication to his customers and, of course, family. Fred’s wife Dorothy and their son Mark quickly became integral parts to Jaworski Meats and have worked there for as long as they can remember. The market has always been regarded as a part of our family. Three generations of nephews, sons and daughters have worked within the venerable walls of Jaworski Meats.
Just the recipe that's been in the family that we just continue to make and It's homey. It's homey. We're homey. Now when you say that you went from monthly to weekly, just how much do you sell in a day? I mean is it a whole pot Yeah, usually a pot It all starts with the beef bones. We get them simmering in the morning and they'll cook all day long and then the following day we'll make our beef soup, ox tail soup, our beef vegetable soup, the stuffed cabbage soup will also be made from that kind of stock. It's the nice slow cook. Now from start to finish, how long does it usually take to make a pot of this stuffed cabbage soup? After the stock is made, it'll be three hours. And the stock usually takes how long? About eight to ten hours. Look at that going in the morning and letting it simmer all day. Can I have the rice water? No, no, that's what they are. Very hearty. It is hearty. Sticking hearty. There's a lot of flavor in this. Very excellent. It's all blended. I'll give it a thank you.