Cured Meats & Sausage

Croatia's prized paprika-cured pork salami. Slowly dry-cured with traditional spices for a piquant, slightly spicy flavor and firm slice. A staple ...

Tuscan-style finocchiona — uncured. Pork salami coarsely ground and seasoned generously with wild fennel seed, the signature of central-Italian cur...

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 ...

Chicago's Berkshire-pork mortadella. Finely ground Midwest Berkshire pork emulsified the Bolognese way and studded with whole Sicilian pistachios, ...

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

Poland's Paris-style kabanos. Slender pork sticks dry-cured and smoked the Polish way, finished with a milder seasoning profile aimed at the Wester...

Brooklyn's snack-sized bologna. Choice cuts chopped very fine and encased in natural beef casing — a soft, mild cooked sausage in the kid-friendly ...

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

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...

The Polish-American chicken wiener. Andy's Deli's lean chicken hot dogs, lightly smoked in the Chicago Polish tradition — milder and softer than th...

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

Romania's mititei — grill-ready. Short, skinless beef-and-mutton links seasoned with thyme, summer savory, garlic, and a hint of bicarb — the Bucha...

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 ...

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...

Bulgaria's roasted red peppers. Whole sweet red peppers fire-roasted, peeled, and packed in brine the Karlovo valley way — smoky, soft, and ready t...

Rougié Duck & Pork Pâté with Orange — Périgord-region French pâté in the 80g (2.8oz) glass jar from the Sarlat 1875 house, the diaspora-pantry ...

Calabria's spicy soppressata. Coarsely ground pork pressed and dry-cured with peperoncino calabrese — Italy's southernmost chili — for a firm, fier...

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

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...