Cured Meats & Sausage

Bulgaria's Karlovska lukanka. Pork and beef coarsely ground, pressed flat between wooden boards, and air-dried in the Karlovo valley tradition for ...

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...

The little tin opened on the hood of the car at a roadside break — a pašteta sandwich was the first bite of every family trip across the old countr...

The tiny tin in every Croatian pantry — čajna pašteta, opened on Sunday morning while the bread was still warm from the bakery. Gavrilović of Petri...

Beef Luncheon Loaf — classic canned sandwich meat. A finely textured, ready-to-slice beef luncheon loaf; great for sandwiches, frying or quick meal...

Authentic Polish kabanos from Sokołów — slender sticks of pork that are cooked, smoked, and slow-dried for a firm bite and deep, savory flavor. Thi...

The cutting board with sliced salami and cheese was always the first thing set out when family came to visit. This is Fratello e Sorella Finocchion...

Andy's Mikolajczyk baby wieners. Slim veal-and-pork frankfurters in natural sheep casing, lightly smoked in the Andy's Chicago Polish-American deli...

Poland's grillowa — built for the grill. Plump pork links dry-cured and lightly smoked in the Tarczyński recipe, scored before cooking to maximize ...

Thin slices of mortadella studded with pistachios laid out on a cutting board bring Italian deli tradition right into a Balkan antipasto spread. Te...

Poland's classic kabanos snack stick. Slender pork sticks dry-cured then slow-smoked over beech in the Tarczyński recipe, with the signature pepper...

Romania's everyday chicken frank. Lean chicken sausage in natural casing, gently seasoned and smoked for the home-kitchen frankfurter that anchors ...

Slovenia's Perutnina Ptuj chicken bologna. A fine-emulsion poultry bologna from Slovenia's largest poultry producer, smooth and mild — the lunchbox...

Pili Parizer — Filipino-style chicken bologna. A smooth, fully cooked chicken luncheon meat in the Filipino parizer tradition, soft enough to slice...

The smell of ćevapi on the roštilj is one of the clearest memories of a Balkan backyard. Brother & Sister Food Service, of Camp Hill, Pennsylva...

Bosnia's link-sausage take on sudžuk. Slender beef-and-veal links seasoned in the smoky, spiced style of Bosnian dry sudžuk — but fresh-frozen, so ...

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

Andy's Polish-American kabanosy. Slender pork sticks dry-cured then beech-smoked in the Chicago Polish deli tradition — peppery, snappy, built for ...

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

Zlatibor's dimljena slanina — the western-Serbia pancetta. Pork belly salt-cured then naturally hickory-smoked in the Zlatibor highlands' suho meso...

Midwest hickory-smoked pork sausage. Coarsely ground pork in natural casing, slow-smoked over hickory in the American Midwest smokehouse tradition ...

Midwest hickory-smoked pork tenderloin. Whole pork tenderloin brine-cured and hickory-smoked low and slow in the American Midwest smokehouse style ...

Croatia's holiday-table smoked pork neck. Boneless pork collar gently smoked until the red meat turns soft and ceremonial — a centerpiece for Easte...