Collection: Buđola, Kulen & Kulinova Seka

A whole kulen from the Matijević family — the legendary smoked, paprika-rich cured pork sausage of Baranja, in Croatia's continental Slavonia region. Slow-cured with sweet paprika, garlic and a touch of chilli; smoked over hardwood; air-dried until firm. Deep red paste with the unmistakable spicy-savoury depth that has made kulen one of Croatia's most celebrated charcuterie pieces. Slice thin and enjoy with a glass of Croatian red.Matijević, Baranja, Croatia

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

Kulinova seka — the slender, faster-curing sister of the famous Slavonian kulen — from the Matijević family, made the homemade way with sweet paprika, garlic and a touch of chilli. Slow-cured, smoked over hardwood and naturally air-dried until firm. Deep red paste with the unmistakable spicy-savoury depth of properly made Slavonian charcuterie. Slice thin and enjoy with a glass of Croatian red, or pair with a board of cheeses and pickles.Matijević, Slavonia, Croatia

Đakovački kulin — the traditional Slavonian smoked cured sausage, made from the meat of the indigenous Black Slavonian Pig (Crna slavonska svinja, or CSS). The CSS breed is one of Croatia's most treasured rare pig breeds, reared free-range in Slavonian oak forests and prized for the exceptional depth and marbling of its meat. Slow-cured with paprika, garlic and a touch of chilli, then smoked over hardwood and patiently air-dried. Deep red paste with layered spicy-savoury character and remarkable complexity. A serious cheese-board finisher.Đakovo, Slavonia, Croatia · CSS (Black Slavonian Pig) · Paprika-cured, smoked, air-dried

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