Deli & Meat

Croatia's classic winter salami. Pork and beef dry-cured with selected spices — the long-tradition Podravka recipe with a firm slice and a deep, sm...

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...

Croatia's grill-ready kranjska sausage. Plump pork links with a 95% meat content — score the surface, then simmer ten minutes or grill until snappy...

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...

Andy's chicken-and-pork wieners. A leaner chicken-base hot dog with a touch of pork for richness, lightly smoked in the Chicago Polish-American And...

Levantine beef mortadella with pistachio. Smooth beef emulsion studded with whole green pistachios — halal-certified, in the Lebanese-Turkish butch...

Zlatibor's dimljena slanina — the western-Serbia pancetta. Pork belly salt-cured then naturally hickory-smoked in the Zlatibor highlands' suho meso...

Serbia's smoked rebra, ready to use. Fully cooked pork ribs naturally hardwood-smoked in the dimljena rebra tradition — eat warm straight from the ...

Goveđi haše — the Yugoslav beef hash. Slow-cooked beef pressed into a smooth, savory potted spread in the Yugoslav haše tradition — the diaspora's ...

Teodora pork-and-beef narezak. A balanced pork-and-beef luncheon loaf in the Serbian narezak tradition — built to slice thick for the bread board. ...

Poland's village pâté with dill. A smooth pork spread finished with fresh koperek — the herb of Polish summer cooking. Bright and light on dark rye...