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<p>DALLAS &#8212; Komensky&#8217;s Market will offer a new service in the Back Mountain.</p><p>In February or March, the locally owned market will offer a full-service meat department featuring fresh cuts of meats and deli items, owner Brenda Sepelyak said.</p><p>The new offerings were initially planned when Komensky&#8217;s Market opened a storefront off Main Road in Shavertown, next to Dymond&#8217;s Farm Market in 2009, she said.</p><p>&#8220;When we first opened in the Back Mountain, the goal was if the business was successful, then work towards opening a meat market,&#8221; Sepelyak said.</p><p>After eight successful years selling its signature smoked kielbasi, the business relocated to a larger venue in the Dallas Shopping Center in late August.</p><p>Komensky&#8217;s Market will hold a grand opening for the new location from noon to 3 p.m. Saturday and offer kielbasi tasting.</p><p>The market offers a variety of merchandise, including jars of pickles, beets and sauerkraut from Poland, Plumpy&#8217;s Pierogies, spices in bulk, a selection of Mrs. Miller&#8217;s Homemade Noodles, a variety of Chef Tim&#8217;s vinaigrettes and all-purpose seasoning, kielbasi, pork chops, fresh frozen hamburger patties and more.</p><p>&#8220;We will offer fresh hams for the holidays,&#8221; Sepelyak noted.</p><p>Janice Remtz from Beaumont came in with her family Friday to pick up a ring of kielbasi.</p><p>&#8220;Their kielbasi is my favorite,&#8221; Remtz said.</p><p>Komensky&#8217;s kielbasi has earned a lot of recognition and was even featured in an April 2012 segment of the Martha Stewart Show.</p><p>Sepelyak said business partner Robert Sepelyak, who owns and operates the original Duryea location, still hand-smokes kielbasi rings in a smokehouse.</p><p>&#8220;Robert&#8217;s father (also named Robert) hand-feeds the fire to smoke the kielbasi,&#8221; she explained.</p><p>The smoke house is a small cinder-block building where the family burns only cherry and apple wood to smoke the meats, according to Sepelyak.</p><p>&#8220;It takes four hours to smoke 500 to 600 rings (of kielbasi),&#8221; she said. &#8220;It is a very technical process.&#8221;</p><p>What also sets the kielbasi apart from the store brands is the fact the family uses fresh peeled garlic and not garlic powder, she said.</p><p>Small mom-and-pop butchers use to speckle the Wyoming Valley and Back Mountain regions, but larger grocery stores began offering the service and put many of the little shops out of business.</p><p>&#8220;There has been no meat markets in the Back Mountain since Darings Market,&#8221; Sepelyak said. &#8220;I have heard people are pretty excited. They are looking forward to fresh cut meats.&#8221;</p><style>
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<div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2017/11/web1_Komensky1.jpg">
<div class="neCaption">Komensky&#8217;s Market is known for its fresh smoked kielbasi. </div></div><div class="metaInfo"><photo0>https://www.timesleader.com/wp-content/uploads/2017/11/web1_Komensky1.jpg</photo0><caption0>Komensky&#8217;s Market is known for its fresh smoked kielbasi. </caption0><photoCredit0></photoCredit0></div><div class="neFile"><img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2017/11/web1_komensky.jpg">
<div class="neCaption">Brenda Sepelyak, owner of Komensky&#8217;s Market in Dallas, will hold a grand opening Saturday for the recently relocated Back Mountain store. </div></div><div class="metaInfo"><photo1>https://www.timesleader.com/wp-content/uploads/2017/11/web1_komensky.jpg</photo1><caption1>Brenda Sepelyak, owner of Komensky&#8217;s Market in Dallas, will hold a grand opening Saturday for the recently relocated Back Mountain store. </caption1><photoCredit1></photoCredit1></div></div>
<div class="metaInfo"><bylineMeta><p>By Eileen Godin</p><p>egodin@www.timesleader.com</p></bylineMeta></div><div class="metaInfo"><factboxMeta><p><strong>GRAND OPENING</strong></p><p><strong></strong><strong>Komensky&#8217;s Market</strong></p><p>23 Dallas Shopping Center</p><p><strong>Hours:</strong> Tuesday-Friday, 10 a.m.-6 p.m.</p><p>Saturday, 10 a.m.-4 p.m.</p><p><strong>Phone:</strong> 570-675-1011</p><p><strong>Website:</strong> www.komenskyskielbasi.com</p></factboxMeta></div><div class="metaInfo"><shirttailMeta><p>Reach Eileen Godin at 570-991-6387 or on Twitter @TLNews.</p></shirttailMeta></div>

Komensky’s Market in Dallas will offer full service meat department