The awning advertises "Polish label meats" such as ham, sausage, and tripe.
Jubilat offers a full range of cold cuts and cheeses, and select cuts of pork.
Ah, meat jelly. Jubilat offers cooked and seasoned pork, beef, and chicken suspended in gelatin, commonly served as an appetizer alongside cold salads and bread or crackers.
Another house specialty: ready-to-eat tripe.
On the left is headcheese, that love-it-or-hate-it cold cut made with sundry animal parts suspended in aspic, and on the right is a large kielbasa for slicing and serving on sandwiches.
Jubilat offers three types: two country-style types, in front, and one denser, silkier, liver-heavy type, in back.
From left to right: liverwurst; blood sausage; and fresh (raw) kielbasa.
Double-smoked in house.
Lest you think the Polish diet is all meat, Jubilat also offers a large section of pickled, preserved and canned fish, with herring of all varieties being the most common.
Herring fillets available in many kinds of different seasonings.
Another popular fish is mackerel, often found smoked and eaten as an appetizer.
Several varieties of jarred horseradish, for cutting through the rich oiliness of smoked and canned fish.
And for cutting through the rich fattiness of all of Jubilat's meats, a variety of ready-to-eat, vinegar-heavy jarred salads.
Get 'em whole, sliced, shredded, with horseradish, you name it.
Jarred mushrooms, often used to make mushroom soup, or served over noodles with sauerkraut.
Color-coded to indicate which baked good it's intended for.
Buckwheat and barley groats, most commonly cooked and mixed with pasta and onions and known as kasha, or used in the mixture for blood pudding.
Many, many varieties of minced, seasoned, canned pork, aka Polish spam.
Several types of rye and whole grain breads for serving up those cold cuts.
Pączki, or Polish doughnuts, most often stuffed with plum jam and served glazed or topped with powdered sugar.