Deli & Meat

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 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...

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

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 ...

Midwest hickory-smoked pork sausage. Coarsely ground pork in natural casing, slow-smoked over hickory in the American Midwest smokehouse tradition ...

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...

Lithuania's Krekenavos Doktorskaya. Pale-pink, finely emulsified pork bologna built to the GOST 23670 recipe — the canonical post-Soviet Doktorskay...

Bulgaria's Karlovska lukanka — dry-cured. Coarsely ground pork pressed flat under wooden boards and air-dried with cumin and savory in the Karlovo ...

Eurostyle pork tongue sausage — deli cut. Whole pork tongues brine-cured, gently cooked, and pressed into a firm sausage in the Eastern European de...

The Yugoslav-era teleća tirolska. A fully cooked, fine-grained veal salami in the Tyrolean-Balkan tradition — mildly spiced with paprika and a clea...

The Balkan everyday bologna. Pileći parizer — smooth, mild chicken bologna with a clean flavor, fully cooked and ready to slice thin. The kid-frien...

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 ...

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...

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

Lithuania's classic Doktorskaya bologna. Pale pink, finely emulsified, mildly seasoned — built to the GOST 23670 recipe still recognized across the...