Cured Meats & Sausage

Germany's snap-skin pork wiener. Plump pork frankfurters in natural sheep casing finished for the signature Knack — that audible snap of true Meica...

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

Bosnia's national bean stew, ready to warm. Grah sa suhim mesom — tender beans simmered slow with chunks of smoked beef, paprika, onion, and garlic...

Brother & Sister pork-and-beef luncheon loaf. A smooth Yugoslav-style luncheon meat blending pork and beef into a shelf-stable slice — the road...

Cekin all-beef luncheon loaf. Lean beef set into a smooth, shelf-stable loaf in the Croatian narezak tradition — designed for the pantry, ready str...

Germany's Deutschländer Dicke — thick brine sausage. Plump pork sausages packed in light brine for the German butcher-counter pantry, with the unmi...

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

Hungary's füstölt karaj. Whole pork loin salt-cured with paprika and garlic, then cold-smoked over fruitwood the Hungarian way — lean, tender, deep...

Balkan beef kobasica, mildly smoked. A fully cooked all-beef sausage slow-smoked over hardwood for a deep, savory aroma and a clean kobasica bite. ...

Poland's Berlinki — the Morliny hot dog. Slender pork frankfurters in natural casing, lightly smoked and built for the family table — Morliny's cat...

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...

Croatia's pečenica — Podravka's deli-cut. Whole pork loin salt-cured with black pepper and bay, hickory-smoked, then air-dried in the Slavonian peč...

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

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,...

Bosnia's File Elena — dry-cured pork fillet. Lean pork tenderloin salt-cured with garlic and pepper, then naturally smoked and air-dried in the Fil...

Bulgaria's Bansko pušena slanina. Thick-cut pork belly cured with salt, paprika, and savory then naturally smoked in the Pirin mountain Bansko trad...

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 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...