Cured Meats & Sausage

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...

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...

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

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...

Poland's village pâté with mushrooms. A velvety pork spread enriched with pieczarki — the everyday Polish champignon. The earthy mushroom notes rou...

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...

The Balkan beef narezak — halal and shelf-stable. A smooth, lightly spiced beef loaf in the classic Yugoslav tradition, ready to slice onto bread o...

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...

Poland's village pâté with dill. A smooth pork spread finished with fresh koperek — the herb of Polish summer cooking. Bright and light on dark rye...

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. ...

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...