Salami & Sausage

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

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...

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 juicy cooked ham sausage. Šunka u ovitku — exceptionally moist with 30% less fat than standard ham loaves, light enough for everyday slic...

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...

Serbia's lovačka kobasica — Zlatibor's deli-cut. Pork-and-beef sausage spiced with juniper, allspice, and black pepper, then naturally smoked in th...

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