Piróg biłgorajski is a traditional Polish pie consisting of buckwheat, boiled potatoes, cottage cheese, sour cream, salt, pepper, and lard. The stuffing may be enriched with the addition of mushrooms, fresh mint, or pork rinds. The dish is sometimes baked in a round shape, but it is more commonly prepared as a large rectangular loaf.

Traditionally baked in the Biłgoraj region, this specialty was once considered a festive pie, adorned with decorations on top and baked for Christmas and Easter, as well as for special occasions such as christenings and weddings. There are two versions of this pie: one with yeast dough coating the filling, known as piróg w cieście drożdżowym, and the other one without any yeast dough, called piróg łysy, meaning bald piróg.

Some of the earliest pirógi were made with raw white buckwheat and baked on horseradish leaves or bran in traditional bread ovens. The pie can be eaten hot or chilled, usually with sour cream, mushroom sauce, or with a glass of milk, buttermilk, or kefir.

Another way to consume this specialty, and a favorite among its admirers, is to fry slices of it in butter. Once a lesser-known Polish dish, piróg biłgorajski was officially included in the list of traditional products typical of the Lublin region in 2005.