Collection: Cured Meats

Sliced premium pršut from the Miljevci, near Drniš — one of Dalmatia's most respected prosciutto-making areas, where the bora wind and karst climate slowly dry the meat to a deep savoury intensity. Firm, finely marbled paste with the unmistakable aroma of long ageing, pre-sliced for everyday convenience. Slice onto a charcuterie board, fold over melon, wrap around fresh figs, or fold into a panino. Miljevci, Dalmatia, Croatia · Sliced

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

A pure expression of Istria in cured form — the HISTRIS Boškarin sausage is made exclusively from the indigenous Istrian ox, a breed celebrated for its deeply flavoured, mineral-rich meat. Each sausage is seasoned simply with sea salt and Istrian spices, then slowly air-cured to develop a firm, sliceable texture and a distinctive nutty, savoury finish.HISTRIS is one of Istria's most respected makers of artisanal Boškarin charcuterie, working only with traceable, carefully raised animals. The 200 g format is ideal for a tasting plate or a thoughtfully composed gift box. Serve at room temperature, sliced paper-thin, with mature sheep's cheese, a drizzle of Istrian olive oil and a glass of Malvazija or Teran.Net weight: ~200 g · Producer: HISTRIS · Origin: Istria, Croatia · Made from Boškarin beef

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.

Sliced Jamón Bellota 75% Iberico from Spain — the prized cured ham from Iberian pigs (75% pure Iberian heritage) that have spent their final months feeding on acorns (bellotas) under the holm oaks of the Spanish dehesa. The bellota diet produces meat of remarkable marbling, nutty aroma and a silky, melt-in-the-mouth texture. Serve at room temperature on its own; pair with manchego, a glass of fino sherry, or a slice of melon.Spain · Sliced

A rare double indulgence — meat from the indigenous Istrian Boškarin ox, slowly cured and laced with aromatic black truffle from the Istrian forests. The Boškarin (Bos taurus istriensis), once on the brink of extinction and now carefully revived by a small circle of dedicated breeders, yields lean, deeply flavoured beef with a clean, mineral finish. Layered with shaved black truffle, the result is an earthy, savoury salami with a long, woodland aroma and a tender bite. Hand-cured in small batches and naturally air-dried, this 200 g piece is at its best sliced paper-thin — the truffle perfume opens immediately on the palate. Pair with an aged Pag cheese, crusty sourdough and a glass of Istrian Teran or Refošk. A signature charcuterie addition for any Mediterranean board. Net weight: ~200 g · Origin: Istria, Azrri,  Croatia · Contains: Boškarin beef, sea salt, black truffle (Tuber spp.), spices

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

Indulge in a true masterpiece of Croatian charcuterie. The Đakovo Bacon is a premium cured delicacy crafted exclusively from 100% Black Slavonian Pig—a prestigious indigenous breed celebrated for its exceptional fat quality and deep flavor. Sourced from the finest pork belly and prepared without bone, this bacon undergoes a meticulous 90-day slow-aging process. This extended maturation, combined with traditional light smoking over domestic beechwood, results in a buttery, melt-in-the-mouth texture and a sophisticated savory profile. The striking contrast between the intense ruby-red meat and the pristine white fat is a hallmark of its quality. Whether served thinly sliced on a Gligora tasting board or used to add depth to gourmet dishes, this bacon offers an authentic, rich taste of Slavonian heritage.

Anser goose fat is a traditional product of high purity and quality, recognisable for its versatility. Whether you use it in the kitchen to prepare delicacies or as a natural health aid, this fat is an indispensable part of every home apothecary and pantry. Why is goose fat a "must-have"? A health aid: For generations it has been used as a natural balm for easing respiratory troubles (as a compress or an addition to warm drinks). It is rich in valuable unsaturated fatty acids that have a beneficial effect on the body. A culinary gem: Thanks to its high smoke point, it's ideal for roasting and frying. It gives roast potatoes and meat amazing crispness and a distinctive, rich flavour that cannot be achieved with ordinary oils. How to store: To preserve all its properties, keep the fat in a dry, dark place. Once opened, be sure to store it in the refrigerator. Characteristics: 100% natural product with no additives. Rich texture and a traditional recipe. Packaging adapted for easy dosing. Net weight: 150g

Smjeli Dalmatian Prosciutto 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. This 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.

Naturally smoked small ham Kodila 750g

For true connoisseurs and prosciutto lovers, this stand represents the pinnacle of the range. The combination of a solid stone base and high-grade stainless steel offers not only flawless functionality but also an elegant visual identity that graces any tavern or modern kitchen. Why choose this model? Solid stone base: Unlike wooden stands, the weight of the stone base guarantees absolute stability. The stand doesn't shift a millimetre while you slice, which is crucial for drawing perfectly thin slices. Premium stainless steel mechanism: The stainless-steel construction ensures durability and maximum hygiene. The sharp-spiked mechanism firmly fixes the prosciutto, while the wooden handles on the screws allow easy, precise tightening without your hands slipping. Elegant design: Dark, naturally textured stone combined with polished steel and the Gligora logo makes this stand a perfect gift for special occasions or a prestigious addition to your home.

Isprobajte Gligora sušenu salamu od 60% ovčjeg mesa s dodatkom bogatog crnog vina. Vrhunska hrvatska delikatesa od 200 g idealna za gurmanske plate.

Otkrijte Gligora specijalitet: sušena kobasica od ovčjeg mesa (60%) oplemenjena istarskom malvazijom. Autentična hrvatska delikatesa od 200g.