Collection: Cured Meats

A 200 g wild boar cured sausage from HISTRIS — Istria's respected charcuterie house. Wild boar gives a richer, gamier, slightly leaner character than domestic pork: deeply savoury, with a clean herbal-forest backbone. Firm, beautifully marbled slice. A serious choice for the considered charcuterie board — slice paper-thin and pair with aged sheep's cheese, dried fruit and a glass of bold red.200 g · HISTRIS, Istria, Croatia · Wild boar

A premium dry-cured sausage from HISTRIS — the Istrian charcuterie atelier crafting refined cured meats from carefully selected game. Made from venison sourced from the Istrian forests, gently spiced and slow-cured the traditional way for a refined, gamey character with deep, savoury depth. Firm but yielding texture, dark ruby paste, and aromas of wild forest, sweet spice, juniper and a quiet earthiness.Slice thin and serve at room temperature on a charcuterie board, alongside aged sheep's cheese, dried figs and a glass of full-bodied red wine. A serious bite for thoughtful tables.200 g · HISTRIS, Istria, Croatia · Venison

A rare Istrian gourmet delicacy crafted according to time-honored charcuterie traditions. Blending premium pork with meat from the indigenous Istrian donkey, this cured salami offers a uniquely lean profile, rich savory depth, and subtle earthy undertones. Aged to perfection, it delivers an exceptionally refined flavor that honors Istrian heritage.

Discover Gligora dry-cured salami from 60% sheep meat with a rich red wine touch. A premium Croatian 200g delicacy perfect for gourmet charcuterie boards.

Istrian craftsmanship at its boldest — premium Boškarin beef is bathed in robust Croatian red wine before being slow-cured into a deeply aromatic salami. The wine softens the meat and lends dark fruit and spice notes that mingle with the natural sweetness of the Boškarin, while patient ageing concentrates everything into a firm, finely grained slice.The Boškarin (Bos taurus istriensis) is Istria's heritage ox, a once-vanishing breed now safeguarded by a small group of farmers committed to its return. Their meat — lean, earthy and remarkably clean on the palate — is the heart of this hand-tied 200 g piece. Slice thinly and serve with aged cheese, marinated olives and the same style of red wine used in the cure: Teran, Plavac Mali, or a structured Refošk.Net weight: ~200 g · Origin: Istria, Croatia · Cured with red wine

Premium pancetta from the Drniš area — one of Croatia's most respected charcuterie regions, where the dry bora wind and Mediterranean-continental climate combine to dry meats to perfection. Hand-cured, naturally air-dried, and vacuum-packed for lasting freshness. Firm, beautifully marbled, and deeply savoury. Flavor profile: Deeply savoury, rich, slightly smoky, and buttery with a delicate natural cure Serving suggestion: Slice thin and serve on a charcuterie board alongside aged cheeses and olives, dice into pasta carbonara, or wrap around dried figs and dates. Details: Vacuum-packed wedge · Producer: Drniš region · Product of Croatia

Istrian craftsmanship at its most distinctive — premium Boškarin beef bathed in Istrian Malvazija, the peninsula's beloved indigenous white wine, before being slow-cured into a deeply aromatic salami. The wine infuses the meat with its characteristic floral, mineral notes, creating a salami that is both savoury and subtly complex in a way that sets it apart from anything else on a charcuterie board. Made from the indigenous Istrian Boškarin ox, this is a small-batch, artisanal product that pairs naturally with aged cheeses, white wine and good olive oil. A conversation piece as much as a delicacy.

Discover Gligora's specialty dry-cured sausage from sheep meat (60%) enhanced with Istrian Malvasia. An authentic Croatian 200g delicacy.

A taste of Istria in its most honest form — small, hand-tied sausages made from the indigenous Boškarin ox, simply seasoned and slowly air-cured. The Boškarin is Istria's heritage cattle breed (Bos taurus istriensis), prized for its lean, mineral-rich meat that gains remarkable depth through patient ageing.Each sausage carries the unmistakable, slightly nutty character of Boškarin beef, balanced by a clean salt-and-pepper finish — no shortcuts, no fillers. The smaller ~170 g format is perfect for everyday delicatessen pleasure: slice thick into a stew, thin onto a tagliere, or enjoy simply with country bread and a glass of Croatian red. Equally at home on a rustic board or a refined antipasto.Net weight: ~170 g · Origin: Istria, Croatia · Made from Boškarin beef

Pre-sliced šokol from the Lukin producer — the traditional Northern Croatian cured pork neck, a lean and beautifully aromatic cousin of coppa. Salt-cured with black pepper and a spice blend, then slow-aged in the mountain air until firm and finely marbled. The sliced format is ready to serve straight from the pack: fold onto a charcuterie board with hard cheese and marinated olives, layer into rustic sandwiches, or wrap around fresh figs for a simple, elegant starter.Lukin, Croatia · Pre-sliced, vacuum-packed · Dry-cured pork neck · Aged

Smjeli Dalmatian Prosciutto, sliced, is a cured meat product protected by a geographical-origin mark, distinguished by top-tier quality and the tradition of Dalmatian production. This long-life product is prepared from category-1 pork, and only sea salt – at a level of 4% – is used in its preparation. The sliced prosciutto fits perfectly into Mediterranean cuisine and is ideal for serving with cheese, olives and wine. It is recommended to keep it at 4-8 °C to preserve its freshness and quality.

Pre-sliced Posedarska panceta from the Brala family — premium Croatian dry-cured pork belly from the bora-swept Posedarje hinterland, cut into paper-thin slices and vacuum-packed for the ultimate convenience. Firm, rosily marbled, deeply savoury. Peel a few slices onto a board with cheese, fold onto grilled bread, wrap around asparagus, or use directly in pasta and pizza. The easiest way to bring proper Croatian charcuterie to the table.Brala, Posedarje, Croatia · Sliced, vacuum-packed · Dry-cured, bora-aged · Ready to serve

Traditional Đakovo-style pork cracklings from the Black Slavonian Pig (Crna slavonska svinja, CSS) — an autochthonous Croatian heritage breed prized for its slow growth, flavour-rich fat and deeply savoury meat. Made the old way: chopped pieces of CSS pork belly and back fat are slowly rendered in their own lard, drained and dried until crisp on the outside, succulent within. Golden-amber, irresistibly crunchy, with the unmistakable rich-savoury depth that only CSS can deliver.A Slavonian classic — serve warm with fresh bread, mustard and pickles; sprinkle over salads or polenta; or simply enjoy alongside a glass of strong Croatian red wine and good company.Đakovo, Slavonia, Croatia · Black Slavonian Pig (CSS)

Sliced buđola from the Brala family — Croatia's answer to Italian coppa, made from pork neck slow-cured with sea salt, black pepper and Mediterranean spices, then aged in the bora-swept air of the Posedarje hinterland. Deep pink and finely marbled, with the perfume of spice and long ageing, and a beautifully smooth, silky texture. Pre-sliced and vacuum-packed for instant use: fold onto a charcuterie board, lay on grilled bread with a drizzle of olive oil, or wrap around melon for a classic Adriatic starter.Brala, Posedarje, Croatia · Pre-sliced, vacuum-packed · Dry-cured pork neck · Bora-agedWeight: approx. 150 g

Traditional Croatian pork cracklings (“čvarci”) from Dr. Pigley — a 200 g family-size pack of slow-rendered pork that delivers golden-crisp texture and deep, savoury flavour. A beloved Croatian snack, perfect with a glass of rakija, cold beer or a crisp white. Serve as an aperitivo, scatter over salads, or stir into warm cornmeal porridge.

Premium Croatian pork cracklings (“čvarci”) in a small delicatessen format from Dr. Pigley — slow-rendered from quality pork to deliver the perfect golden-crisp texture and deep, savoury flavour. A traditional Croatian snack that goes brilliantly with a glass of rakija, cold beer or a crisp white wine. Serve as an aperitivo or sprinkle over salads and warm cornmeal porridge.

Buđola is the traditional Dalmatian cured pork neck — slow-cured, naturally air-dried and rolled into a firm, beautifully marbled cylinder. Smjeli is one of the most respected Croatian charcuterie producers. Pre-sliced for everyday convenience: lay onto a charcuterie board, fold into a sandwich, or pair with aged sheep's cheese and crusty bread.Smjeli, Croatia · Sliced