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Product Image - Leidy's Nature's Tradition Uncured Smoked Kielbasa
  • Our Leidy's Smoked Kielbasa is seasoned with a unique blend of herbs and spices and then gently smoked for a great old world flavor. This fully cooked item is easy to prepare, simply warm and serve. Our smoked kielbasa is great with peppers, potatoes, and onions or served with sauerkraut on a long roll.

    Leidy's Nature's Tradition Pork is 100% All Natural and Raised with No Antibiotics or Growth Promotants ever. We take great care in animal handling and nutrition. Our Nature's Tradition animals are only raised locally on small family owned farms in Pennsylvania and under careful animal handling guidelines certified by The American Humane Association. Our feed is All Natural, Vegetarian Grain with No Animal By-Products. (from Leidy's Nature's Tradition)

    Claims
    • Raised Without Antibiotics
    • Gluten Free
  • Nutrition Facts
    Serv. Size 2 oz (56g)
    Servings  6
    Amount Per Serving
    Calories 130Calories From Fat 100
    % Daily Value *
    Total Fat 11g17%
    Saturated Fat 3.5g18%
    Trans Fat 0g
    Cholesterol 30mg10%
    Sodium 390mg16%
    Total Carbohydrate 0g0%
    Dietary Fiber 0g0%
    Sugars 0g
    Protein 8g
    Vitamin A **
    Calcium 2%
    Vitamin C **
    Iron 4%
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Calories:2,0002,500
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4
  • Pork, Water, Less than 2%: Salt, Lemon Juice Concentrate, Vinegar, Mustard, Spices, Celery Powder, Flavorings Including Maltodextrin and Other Flavors.

Leidy's Nature's Tradition Uncured Smoked Kielbasa?

$6.99/ea
12oz

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* Timeslot discounts may vary from week to week.

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