Polish Sopocka ham, fried in sunflower oil in a skillet for seven minutes each side at a low heat, served with fried tomatoes and mushroom, and scrambled eggs prepared with some oregano.
The dish was served with a teaspoonful of French coarse grain mustard and a dusting of freshly ground black pepper.
The maker of this salt cured (and lightly smoked) ham is Morliny, which is the leading charcuterie company in Poland. The brand is now well established in the UK. https://www.morliny.co.uk/products/smoked_meats/sopocka/
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