Felix Kowalski

Eastern European Cuts Specialist

Carnivore since 2022 · Buffalo, New York · 5 posts

Felix grew up in Krakow and moved to Buffalo at 16. Covers Eastern European cuts and traditions: pork knuckle, blood sausage, smoked pork shoulder the Polish way (no sugar in the cure), beef tongue. Carnivore since 2022.

Expertise

european cuisineporkorgan meats

Recipes by Felix

Crispy Pork Belly Bites

Crunchy on the outside, melt-in-your-mouth tender inside. These pork belly bites are the perfect carnivore snack or dinner side.

Whole smoked pork shoulder on butcher paper with thick mahogany bark, bone visible at one end, fork-pulled shreds spilling onto the paper

Smoked Pork Shoulder (Bark-Forward Method)

8-pound pork shoulder smoked at 225°F for 12 hours with bark-forward dry-brine technique. Salt only, no spritz. Cheapest carnivore protein per dollar.

Pieces of pork crackling on a wire rack, golden-blistered surface, deeply puffed and shattering, scattered salt, dark cutting board background

Pork Crackling (Crispy Pork Skin)

1 lb pork skin scored, salted, slow-roasted at 300°F for 2 hours then crisped at 450°F. Salt only. The savory zero-carb chip alternative.

Glass jar of homemade liverwurst on a wooden cutting board, smooth pinkish-mauve surface, butter knife resting beside it, cracklings in a small bowl in the background

Homemade Liverwurst (German-Style)

1 lb beef liver + 1 lb pork fat blended into traditional German leberwurst. Salt only, no spices. Spreadable, refrigerator-stable for 1 week.

Sixteen pork meatballs in a cast iron skillet, deep brown crust on all sides, glistening with butter, scattered salt, dark wood underneath

Pork Meatballs (No Binder, Salt + Eggs Only)

1 lb ground pork mixed with 1 egg, formed into 16 meatballs, seared in cast iron 8 minutes. No breadcrumbs, no parmesan, no Italian herbs.

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