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 ...

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...

A can of gołąbki, cabbage rolls stuffed and simmered in tomato sauce, is a taste of Polish and Eastern European family dinners. Square packs these ...

In metro Detroit the Dearborn hunter stick is what goes in a coat pocket before a shift, a fishing trip or a long drive, and it has been made by th...

In metro Detroit the mild Dearborn stick is the one that goes in the kids' lunch and on the folding table at a summer party, from a family company ...

In Poland golabki come to the table at name-day dinners and church-hall gatherings, two to a plate with the tomato sauce spooned over the top. Lowe...

For every family that grew up on pašteta sandwiches and keeps halal, this is the same beloved ritual with nothing to double-check on the label. Pod...

The little tin opened on the hood of the car at a roadside break — a pašteta sandwich was the first bite of every family trip across the old countr...

The tiny tin in every Croatian pantry — čajna pašteta, opened on Sunday morning while the bread was still warm from the bakery. Gavrilović of Petri...

Beef Luncheon Loaf — classic canned sandwich meat. A finely textured, ready-to-slice beef luncheon loaf; great for sandwiches, frying or quick meal...

Authentic Polish kabanos from Sokołów — slender sticks of pork that are cooked, smoked, and slow-dried for a firm bite and deep, savory flavor. Thi...

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...

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...

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...

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...