Deli & Meat

Bulgaria's Karlovska lukanka. Pork and beef coarsely ground, pressed flat between wooden boards, and air-dried in the Karlovo valley tradition for ...

Banja Luka-style ćevapi from northwestern Bosnia. The larger Republika Srpska variant — beef formed as flat strips of fused sausages cooked togethe...

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

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...

Emsa Sarajevski Ćevapi — Sarajevo-style skinless beef sausage links (ćevapi), made in the U.S.A. and sold frozen. Premium ground beef seasoned the ...

Canned corned beef like this was the pantry staple for a fast dinner when nothing was thawed, straight from the shelf to the pan. Hana packs this c...

Poland's village pâté — the Cracovia line. Creamy pork-and-liver pâté in the wiejski tradition, made in the Polish-American smokehouse for the dias...

Siniora chicken luncheon meat, a halal-certified ready-to-eat canned loaf in a convenient 340g (12 oz) pull-top can. Smooth in texture with a mild,...

Hunter's stew was the pot that simmered all day on a cold Polish weekend, thick with pork and cabbage. Sokołów makes this one in Poland, canned at ...

Meatballs in gravy from a can was the shortcut dinner that got you through a busy week back in Poland, spooned straight onto a plate of potatoes. T...

Croatia's pantry classic — pork luncheon loaf. Delicate pork meat set into a smooth shelf-stable loaf, ready to slice straight from the tin. Eat co...

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...

Croatia's prized paprika-cured pork salami. Slowly dry-cured with traditional spices for a piquant, slightly spicy flavor and firm slice. A staple ...

Croatia's beloved tea sausage. Finely cut pork and beef, dry-cured with selected spices for a smooth slice and a gentle savory finish — the Podravk...

The cutting board with sliced salami and cheese was always the first thing set out when family came to visit. This is Fratello e Sorella Finocchion...

Andy's Mikolajczyk baby wieners. Slim veal-and-pork frankfurters in natural sheep casing, lightly smoked in the Andy's Chicago Polish-American deli...

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

Poland's grillowa — built for the grill. Plump pork links dry-cured and lightly smoked in the Tarczyński recipe, scored before cooking to maximize ...

Thin slices of mortadella studded with pistachios laid out on a cutting board bring Italian deli tradition right into a Balkan antipasto spread. Te...

Poland's classic kabanos snack stick. Slender pork sticks dry-cured then slow-smoked over beech in the Tarczyński recipe, with the signature pepper...

Poland's Paris-style kabanos. Slender pork sticks dry-cured and smoked the Polish way, finished with a milder seasoning profile aimed at the Wester...

A buterbrod of sliced sausage on buttered bread is a lunchbox memory for anyone who grew up on it. This Alex's Meat & Provisions salami — pork,...

Romania's everyday chicken frank. Lean chicken sausage in natural casing, gently seasoned and smoked for the home-kitchen frankfurter that anchors ...