Products

Croatia's chicken pâté, with a kick. Smooth and spreadable, made from real chicken breast and thigh with hot and sweet paprika — no palm oil, no pr...

Croatia's juicy cooked ham sausage. Šunka u ovitku — exceptionally moist with 30% less fat than standard ham loaves, light enough for everyday slic...

Croatia's everyday tea-time pâté. A smooth pork-and-beef spread seasoned for gourmands — no artificial colors, just the mellow savory blend that an...

Croatia's everyday tea-time pâté. A smooth pork-and-beef spread seasoned for gourmands — no artificial colors, just the kind of mellow savory blend...

Podravka Vegeta Natur Beef Bouillon — Croatian stock cube in the clean-label register. The Koprivnica 1947 house's Vegeta Natur extension in the be...

Croatia's classic winter salami. Pork and beef dry-cured with selected spices — the long-tradition Podravka recipe with a firm slice and a deep, sm...

Poland's village pâté with marjoram. Creamy pork pâté blending liver, fat, and meat with aromatic majeranek — the herb that anchors Polish meat coo...

Poland's village pâté with dill. A smooth pork spread finished with fresh koperek — the herb of Polish summer cooking. Bright and light on dark rye...

Poland's village pâté with mushrooms. A velvety pork spread enriched with pieczarki — the everyday Polish champignon. The earthy mushroom notes rou...

Poland's village pâté with mushrooms. A velvety pork spread enriched with pieczarki — the everyday Polish champignon. The earthy mushroom notes rou...

Romania's șunculiță afumată. Pork ham salt-cured, hickory-smoked, then air-dried in the Romanian șunculiță tradition — firm, deeply aromatic, the T...

Schmalz's German Brand bologna — the black wrapper. A finely emulsified pork bologna in the New York German-butcher tradition Schmalz's has refined...

Schmalz's German Brand bologna — the brown wrapper. The milder, sweeter cousin to the black-wrapper line — a finely emulsified pork bologna built t...

Poland's bestselling sliced salami. Sokołów's category leader — pork dry-cured, smoked, and matured into a firm slice with a milder, smokier profil...

Poland's classic hunter's stew, ready to warm. A heritage blend of sauerkraut, fresh cabbage, smoked sausage, and slow-stewed pork — gently heat th...

Poland's obiad domowy — klopsy in gravy. Delicate pork-and-chicken meatballs simmered in a dark roasting-pan sauce, the home-kitchen format of Poli...

Teli paprika salami — Hungarian-Romanian style. Pork dry-cured with extra sweet paprika for a deep crimson slice and a peppery, slightly smoky fini...

Teli winter salami — Hungarian-Romanian style. Pork dry-cured with sweet paprika, garlic, and white pepper in the téliszalámi tradition that crosse...

Teli salami — the Romanian winter classic. Pork dry-cured with garlic, paprika, and black pepper in the Romanian salam de iarnă tradition, aged fir...

Serbia's smoked rebra, ready to use. Fully cooked pork ribs naturally hardwood-smoked in the dimljena rebra tradition — eat warm straight from the ...

The Karst-style smoked pork collar. Pork neck salt-cured then cold-smoked and air-dried for weeks in the Balkan suho meso family — smokier and less...

Teodora pork-and-beef narezak. A balanced pork-and-beef luncheon loaf in the Serbian narezak tradition — built to slice thick for the bread board. ...

Slavonian-style kulen, deli-cut. Prime pork blended with hot red paprika, garlic, and salt, lightly smoked over beech and aged into a firm, piquant...

The Balkan smoked pršuta. Pork ham salt-cured for weeks, cold-smoked over beech, then aged — the Serbian and Croatian cousin of Italian prosciutto,...