Cured Meats & Sausage

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

Lithuania's hot-smoked Grand bologna with cheese. Pork bologna studded with cubes of semi-soft cheese, smoked over non-coniferous hardwood for a cl...

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...

Mid East halal beef bologna. A smooth, mild all-beef luncheon meat in the Levantine deli tradition — halal-certified, soft enough to slice cold and...

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

Croatia's pileći parizer — Podravka recipe. A smooth, fully cooked chicken bologna in the everyday Yugoslav parizer tradition — soft, mild, the lun...

Croatia's Srijem-style salami. Pork and beef dry-cured with sweet paprika for a rounded, slightly sweet bite — built for slicing paper-thin at a 45...

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...

Croatia's juicy cooked ham sausage. Šunka u ovitku — exceptionally moist with 30% less fat than standard ham loaves, light enough for everyday slic...

Schmalz's German Brand bologna — the black wrapper. A finely emulsified pork bologna in the New York German-butcher tradition Schmalz's has refined...

Schmalz's German Brand bologna — the brown wrapper. The milder, sweeter cousin to the black-wrapper line — a finely emulsified pork bologna built t...

Teli winter salami — Hungarian-Romanian style. Pork dry-cured with sweet paprika, garlic, and white pepper in the téliszalámi tradition that crosse...