Salami & Sausage

Bulgaria's Karlovska lukanka. Pork and beef coarsely ground, pressed flat between wooden boards, and air-dried in the Karlovo valley tradition for ...

In metro Detroit the Dearborn hunter stick is what goes in a coat pocket before a shift, a fishing trip or a long drive, and it has been made by th...

In metro Detroit the mild Dearborn stick is the one that goes in the kids' lunch and on the folding table at a summer party, from a family company ...

The cutting board with sliced salami and cheese was always the first thing set out when family came to visit. This is Fratello e Sorella Finocchion...

Andy's Mikolajczyk baby wieners. Slim veal-and-pork frankfurters in natural sheep casing, lightly smoked in the Andy's Chicago Polish-American deli...

Poland's grillowa — built for the grill. Plump pork links dry-cured and lightly smoked in the Tarczyński recipe, scored before cooking to maximize ...

Thin slices of mortadella studded with pistachios laid out on a cutting board bring Italian deli tradition right into a Balkan antipasto spread. Te...

Poland's classic kabanos snack stick. Slender pork sticks dry-cured then slow-smoked over beech in the Tarczyński recipe, with the signature pepper...

Romania's everyday chicken frank. Lean chicken sausage in natural casing, gently seasoned and smoked for the home-kitchen frankfurter that anchors ...

Slovenia's Perutnina Ptuj chicken bologna. A fine-emulsion poultry bologna from Slovenia's largest poultry producer, smooth and mild — the lunchbox...

Pili Parizer — Filipino-style chicken bologna. A smooth, fully cooked chicken luncheon meat in the Filipino parizer tradition, soft enough to slice...

The smell of ćevapi on the roštilj is one of the clearest memories of a Balkan backyard. Brother & Sister Food Service, of Camp Hill, Pennsylva...

Bosnia's link-sausage take on sudžuk. Slender beef-and-veal links seasoned in the smoky, spiced style of Bosnian dry sudžuk — but fresh-frozen, so ...

Poland's bestselling sliced salami. Sokołów's category leader — pork dry-cured, smoked, and matured into a firm slice with a milder, smokier profil...

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...

Balkan chicken parizer, with vegetables. A milder, family-friendly cousin of plain pileći parizer — fully cooked chicken bologna studded with fleck...

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

Back home, a quick chicken lunch meat sandwich was what got you out the door before school. The BestTaste Chicken Luncheon Meat — also labeled Vian...

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

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

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 ...

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