Cured Meats & Sausage

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...

A tin of pâté opened onto fresh bread is what appears when there's a proper spread laid out for guests. This is Rougié's Duck & Pork Pâté with ...

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...

A can of spicy Podravka pâté spread thick on bread was breakfast on a rushed morning back home, the kind every kitchen kept stocked. Podravka — the...

Back home, a quick chicken lunch meat sandwich was what got you out the door before school. The BestTaste Chicken Luncheon Meat — also labeled Vian...

Croatia's Gavrilović pork luncheon pâté. A creamy pork pâté from the Petrinja smokehouse — the brand on Croatian pantry shelves since 1690, the old...

Podravka pork pâté with tomato. The Koprivnica classic — a smooth pork pâté finished with sweet tomato concentrate for a brighter, tangy edge under...

Govedi Haše spread on a slice of bread was the quick breakfast before school on busy mornings. This is The BestTaste's Govedi Haše, a beef potted p...

Croatia's everyday tea-time pâté. A smooth pork-and-beef spread seasoned for gourmands — no artificial colors, just the kind of mellow savory blend...

Lithuania's classic Doktorskaya bologna. Pale pink, finely emulsified, mildly seasoned — built to the GOST 23670 recipe still recognized across the...

Albanian-style smoked beef sudžuk. A firm, spicy dry sausage built on beef with garlic and crushed red pepper — the Albanian variant of the Balkan ...

The Balkan everyday bologna. Pileći parizer — smooth, mild chicken bologna with a clean flavor, fully cooked and ready to slice thin. The kid-frien...

Bosnian-style chicken franks. Fully cooked, mild and juicy hrenovke from a Bosnian-American producer — ready to grill, boil, or pan-sear in minutes...

Balkan chicken parizer, with vegetables. A milder, family-friendly cousin of plain pileći parizer — fully cooked chicken bologna studded with fleck...

Eurostyle pork tongue sausage — deli cut. Whole pork tongues brine-cured, gently cooked, and pressed into a firm sausage in the Eastern European de...

Bulgaria's Karlovska lukanka — dry-cured. Coarsely ground pork pressed flat under wooden boards and air-dried with cumin and savory in the Karlovo ...

Albania's mild beef sudžuk — Musa's recipe. All-beef sausage naturally smoked over hardwood in the Albanian sudžuk tradition, with a gentler spice ...

The smell of Kranjska sausages on the roštilj is a smell every Croatian household knows, sizzling away at a summer barbecue. Podravka, the Croatian...

Salami like this hung in the pantry to cure, sliced thin for a Sunday breakfast board next to bread and cheese. Podravka has made cured meats in Ko...