Cured Meats & Sausage

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...

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 ...

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...

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

Russian-style veal pelmeni — uncooked. Thin pasta wrappers folded around a delicate veal filling in the Siberian pelmeni tradition, ready straight ...

Caucasus-style lamb pelmeni — uncooked. Thin pasta wrappers folded around ground lamb seasoned with onion and black pepper — the Central Asian and ...

Banja Luka-style ćevapi from northwestern Bosnia. The larger Republika Srpska variant — beef formed as flat strips of fused sausages cooked togethe...

The Balkan sarma — ready to warm. Pickled cabbage leaves wrapped around a beef-and-rice filling, simmered slowly in a paprika-tomato sauce in the B...

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...