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 ...

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...

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...