Cured Meats

Hungary's füstölt karaj. Whole pork loin salt-cured with paprika and garlic, then cold-smoked over fruitwood the Hungarian way — lean, tender, deep...

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...