Meze

Brother & Sister pork-and-beef luncheon loaf. A smooth Yugoslav-style luncheon meat blending pork and beef into a shelf-stable slice — the road...

Cekin all-beef luncheon loaf. Lean beef set into a smooth, shelf-stable loaf in the Croatian narezak tradition — designed for the pantry, ready str...

Savor the authentic taste of the Balkans with Boorek Spinach & Cheese Burek! This flaky, golden phyllo pastry is generously filled with a savor...

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

Croatia's chicken pâté, with a kick. Smooth and spreadable, made from real chicken breast and thigh with hot and sweet paprika — no palm oil, no pr...

Best Taste chicken luncheon loaf. A smooth, mildly seasoned chicken loaf in the everyday Yugoslav parizer tradition — shelf-stable, ready to slice ...

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. ...

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

Levantine beef mortadella with olives. Finely emulsified beef studded with whole green olives in the Lebanese-Turkish butcher tradition — halal-cer...

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...

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

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

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

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

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...

Romania's șunculiță afumată. Pork ham salt-cured, hickory-smoked, then air-dried in the Romanian șunculiță tradition — firm, deeply aromatic, the 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...

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

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

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

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

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