Cured Meats & Sausage

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...

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...

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

Serbian-style pork ribs. Pork side ribs seasoned in the Balkan tradition — slow-roast or grill them whole, or slice down for the pot. Drop into a l...

Experience the authentic taste of homemade cooking with this rich blend of spices. This flavorful seasoning is perfect for enhancing a variety of d...

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...

Serbia's lovačka kobasica — Zlatibor's deli-cut. Pork-and-beef sausage spiced with juniper, allspice, and black pepper, then naturally smoked in th...

Serbia's dimljeni kulen — Zlatibor's smoked variant. Pork and beef coarsely ground, seasoned with sweet and hot paprika, then naturally smoked over...