Deli & Meat

Croatia's classic liver pâté. The original Podravka recipe — soft pork liver whipped to a creamy, spreadable finish with carefully chosen spices an...

Cekin chicken pâté. A smooth, mildly seasoned chicken spread in the everyday pantry-pâté tradition — soft, sliceable, ready straight from the can. ...

Slovenia's flagship chicken pâté. The brand's bestseller — smooth, mild, gently seasoned, and gluten-free. Spread on fresh bread for breakfast with...

Slovenia's everyday chicken pâté, with a kick. Smooth and spreadable, gently spiced — perfect on toast for breakfast or in a sandwich at lunch. Arg...

Serbia's dimljeni kulen — Zlatibor's smoked variant. Pork and beef coarsely ground, seasoned with sweet and hot paprika, then naturally smoked over...

Serbia's lovačka kobasica — Zlatibor's deli-cut. Pork-and-beef sausage spiced with juniper, allspice, and black pepper, then naturally smoked in th...

Bulgaria's Bansko pušena slanina. Thick-cut pork belly cured with salt, paprika, and savory then naturally smoked in the Pirin mountain Bansko trad...

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...

The Balkan smoked pršuta. Pork ham salt-cured for weeks, cold-smoked over beech, then aged — the Serbian and Croatian cousin of Italian prosciutto,...

Slavonian-style kulen, deli-cut. Prime pork blended with hot red paprika, garlic, and salt, lightly smoked over beech and aged into a firm, piquant...

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...

Teli salami — the Romanian winter classic. Pork dry-cured with garlic, paprika, and black pepper in the Romanian salam de iarnă tradition, aged fir...

Teli paprika salami — Hungarian-Romanian style. Pork dry-cured with extra sweet paprika for a deep crimson slice and a peppery, slightly smoky fini...

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

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

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

Romania's șunculiță afumată. Pork ham salt-cured, hickory-smoked, then air-dried in the Romanian șunculiță tradition — firm, deeply aromatic, the T...

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

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 pečenica — Podravka's deli-cut. Whole pork loin salt-cured with black pepper and bay, hickory-smoked, then air-dried in the Slavonian peč...

Croatia's holiday-table smoked pork neck. Boneless pork collar gently smoked until the red meat turns soft and ceremonial — a centerpiece for Easte...

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

Albania's mild beef sudžuk — Musa's recipe. All-beef sausage naturally smoked over hardwood in the Albanian sudžuk tradition, with a gentler spice ...

Midwest hickory-smoked pork tenderloin. Whole pork tenderloin brine-cured and hickory-smoked low and slow in the American Midwest smokehouse style ...