Grill / Rostilj

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

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...

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...

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 ...

Mama Vicky's halal beef cocktail sausage. Slim, fully cooked all-beef cocktail links — halal-certified, ready to warm in minutes for the party tray...

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

Bosnian-style chicken franks. Fully cooked, mild and juicy hrenovke from a Bosnian-American producer — ready to grill, boil, or pan-sear in minutes...

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...

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 ...

Poland's Berlinki — the Morliny hot dog. Slender pork frankfurters in natural casing, lightly smoked and built for the family table — Morliny's cat...

Hungary's füstölt karaj. Whole pork loin salt-cured with paprika and garlic, then cold-smoked over fruitwood the Hungarian way — lean, tender, deep...

Andy's Polish-American kabanosy. Slender pork sticks dry-cured then beech-smoked in the Chicago Polish deli tradition — peppery, snappy, built for ...

Germany's Deutschländer Dicke — thick brine sausage. Plump pork sausages packed in light brine for the German butcher-counter pantry, with the unmi...

Va-Va Original Recipe Mild — the founding-formula jar. The Macedonian mild ajvar in the recipe register Va-Va built the brand on — kapija pepper, o...

Leskovac-style ćevapi — Serbia's spicy southern grill. Finger-shaped skinless beef sausages seasoned with chili and hot paprika from Serbia's grill...

The plate-sized XXL pljeskavica. The supersized restaurant-style Balkan beef patty — often wider than the lepinja itself, the way Bosnian and Serbi...

Rodopa Bulgarian White Cheese 908g — Bulgarian sirene in the family-size 908g (2lb) format from Rodopa, the larger format alongside the Rodopa 400g...