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 ...

Croatia's beloved tea sausage. Finely cut pork and beef, dry-cured with selected spices for a smooth slice and a gentle savory finish — the Podravk...

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...

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...

A buterbrod of sliced sausage on buttered bread is a lunchbox memory for anyone who grew up on it. This Alex's Meat & Provisions salami — pork,...

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...

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 ...

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...

Deutschländer sausages simmering gently on the stove is a scene straight out of a German kitchen, the kind of smell that pulls everyone to the tabl...

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. ...

Hot dogs straight off the grill at a summer cookout were always gone before anyone sat down. Berlinki's Classic Pork Hot Dogs are a product of Pola...

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