Poco Deli

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Poco Deli Handcrafted European sausages, bacon slabs, pastrami, corned beef… by passionate meat artisans. Slow cooking European-Filipino comfort food since 2008.
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POCO DELI FORT BONIFACIO
One Parkade, 7th Avenue
Taguig, Metro Manila
Monday - Friday: 11am - 10pm
Saturday to Sunday: 9pm - 10pm
0915 498 1125 | 0917 658 8844

POCO DELI PASIG
21 East Capitol Drive, Kapitolyo
Pasig, Metro Manila
Monday - Friday: 11am - 10pm
Saturday to Sunday: 9pm - 10pm
0917 881 1043 | 0917 881 1237

POCO DELI CORON
Calle Real, Coron Town Proper
Coron Island, Busuanga
Open daily 9AM-7PM
0906 276 5943

11/10/2026

No preservatives, no fillers, just 18 years of artisanal craft in every bite.

From our classic Kielbasa to Nuernbergers, our housemade sausages have been bringing people to the table for nearly 2 decades.

Drop by for a sizzle!

10/10/2026

Crispy crust made with fermented dough, generous toppings, zero leftover!🍕

We absolutely believe your hardwork deserves a reward!Yes, you! You deserve this!✨🫶🏻
07/10/2026

We absolutely believe your hardwork deserves a reward!
Yes, you! You deserve this!✨🫶🏻

03/10/2026

Life is like a salad! La vita è bella!😘🤌🏼

01/10/2026

No preservatives, no fillers, just 18 years of artisanal craft in every bite.

From our classic Kielbasa to Nuernbergers, our housemade sausages have been bringing people to the table for nearly two decades. Drop by for a sizzle!

Decadent, dense, and unapologetically rich. If you know Poco Deli, you know the Blackout Cake isn’t just dessert, it’s a...
29/09/2026

Decadent, dense, and unapologetically rich.

If you know Poco Deli, you know the Blackout Cake isn’t just dessert, it’s an experience. Perfectly paired with a hot cup of black coffee or a glass of w**e. ☕🍷

26/09/2026

There’s no better place than Poco Deli to celebrate an extraordinary teammate deserving of a proper send-off. Here’s to new beginnings and great memories! 🥂

FarewellParty

24/09/2026

Poco Deli’s Classic Cheeseburger. Nuff said 🤤

22/09/2026

The Original “Bacon”: Before bacon was thinly sliced, cured and smoked belly slabs were the primary standard.

In the 18th and 19th centuries, homesteaders and military logisticians relied on whole salted and smoked belly slabs because the fat layer acted as a natural barrier, preserving the meat for months without refrigeration.

Address

One Parkade 7th Avenue
Taguig
1635

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