Cured Meats & Sausage

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

Croatia's chicken pâté, with a kick. Smooth and spreadable, made from real chicken breast and thigh with hot and sweet paprika — no palm oil, no pr...

Best Taste chicken luncheon loaf. A smooth, mildly seasoned chicken loaf in the everyday Yugoslav parizer tradition — shelf-stable, ready to slice ...

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. ...

Goveđi haše — the Yugoslav beef hash. Slow-cooked beef pressed into a smooth, savory potted spread in the Yugoslav haše tradition — the diaspora's ...

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...

Levantine beef mortadella with olives. Finely emulsified beef studded with whole green olives in the Lebanese-Turkish butcher tradition — halal-cer...

Levantine beef mortadella with pistachio. Smooth beef emulsion studded with whole green pistachios — halal-certified, in the Lebanese-Turkish butch...

Andy's chicken-and-pork wieners. A leaner chicken-base hot dog with a touch of pork for richness, lightly smoked in the Chicago Polish-American And...

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

Lithuania's classic cooked bologna. Smooth-textured, mildly smoke-flavored, made to the original Doktorskaya recipe still recognized across Eastern...

Lithuania's shelf-stable kabanos snack. Long, thin dry-cured pork sticks — Biovela's take on the Polish-style kabanos, with deep wood-smoke aroma a...

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...

The Yugoslav-era teleća tirolska. A fully cooked, fine-grained veal salami in the Tyrolean-Balkan tradition — mildly spiced with paprika and a clea...

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 ...

Lithuania's Krekenavos Doktorskaya. Pale-pink, finely emulsified pork bologna built to the GOST 23670 recipe — the canonical post-Soviet Doktorskay...