Salami

DELIKATESAS Kapotinė — traditional Lithuanian cold-smoked dry-cured sausage made from coarsely chopped pork seasoned with garlic and black pepper. 220 g.

Dry-cured pork sausage from Delikatesas, founded in 1937 in Northern Lithuania. Slow-dried to a firm, concentrated texture with clean pork flavour and balanced spicing. Slice thin with dark rye.

Krekenavos Karaliaus Mindaugo Dried Sausage 200g — award-winning dry-cured Lithuanian sausage named after King Mindaugas. Coarsely chopped pork and beef, slowly fermented and dried to a firm, dense texture.

Dry-cured cold-smoked sausage from RGK (Latvia), seasoned with traditional spices and wild lingonberries. Firmly sliceable, with a clean fruity finish. 265 g.

Smoked beef cervelat in the Caucasus style by Germes (Latvia). Lean beef finely ground, gently spiced and slow-smoked to a deep mahogany finish. Ready to eat — slice thinly for a deli board or dice into solyanka. 280 g.

Traditional Lithuanian dry-cured speciality from Delikatesas (est. 1937). Coarsely cut pork, slowly matured to a dense, richly flavoured sausage — one of Lithuania's most celebrated charcuterie styles. 360g.

Lithuanian dry-cured cold-smoked salami from the Grafu range by Daivida. Coarse pork and beef, garlic, hardwood smoke, slow air-drying — a dense, dark-rind slice for rye bread, cheese boards and slow nibbling. Variable bulk piece, around 650g.

Cooked-smoked beef servelat, 300 g — fine-textured, mellow-smoked, ready to slice for sandwiches, breakfast plates or a deli board.

Hot-smoked pork and beef servelat from Biovela's Vilnius range, highest grade. Tender texture, mild smoky flavour, and an aromatic spice blend typical of the traditional Eastern European style. 280g.

Klaipedos Mesine Hot Smoked Saveloy, 350g — a Lithuanian deli-style servelat from the Klaipeda smokehouse. Pork and beef seasoned with garlic and spices, hot-smoked over alder for a deep amber casing and a juicy, finely-textured bite. Ready to slice and serve.

Lithuanian hunter’s-style hot-smoked pork & beef snack sausages from Krekenavos agrofirma. Firm, lightly spiced and deeply smoky — serve cold sliced or warmed through. 600 g family pack.

Hot-smoked hunter's sausages from Mažeikių Mėsinė, Lithuania. Coarsely ground pork with garlic and spices in natural casing, smoked to a deep amber finish. Ready to eat or briefly pan-fried.

Mazeikiu Mesine Medziotoju (Hunter's-style) hot-smoked sausages from Lithuania, 200g. A robust pork-and-beef snack pack, seasoned with garlic, black pepper and juniper, then smoked over hardwood to a deep mahogany finish. Firm bite, ready to eat.

Paprika-spiced, slow-dried salami in the Spanish style from RGK (Rēzekne, Latvia). Deep red-orange colour, pronounced garlic and sweet-smoked paprika, firm dry texture. Slice thin for a board or a rye sandwich. 350g.

Lithuanian cold-smoked, dry-cured salami from Rokiškio mėsinė (RM). Pork, beef and pork lard seasoned with black and white pepper and ground nutmeg flowers, rounded with a soft rum aroma. Vacuum-packed, 260 g.

Biovela Klasikinis Saliamis, 200g — a Lithuanian cold-smoked, dry-cured classic salami. Finely chopped pork and lardons give a monolithic lean-meat pattern with evenly distributed flecks of fat; gently smoked, then matured for the deep, savoury bite that has made it a staple of the Baltic deli counter.

Cooked-smoked Latvian servelat from Germes: finely-textured pork and beef, gently smoked over hardwood, with the classic black pepper, nutmeg and garlic backbone. Slices clean for rye-bread plates and platters.

Lithuanian dry-cured cold-smoked sausage from Rokiškio Mėsinė (RM), in the traditional skilandis style. Coarse pork and beef, garlic, hardwood smoke — a dense, deeply flavoured slice for rye bread, cheese boards and slow nibbling. 300g.

Moscow-style semi-smoked cervelat — coarse-cut beef and pork with cubes of back fat, lightly smoked. Made by Lackmann in Germany to a Russian recipe. 300 g vacuum pack.

Ambassador-style smoked servelat from Germes (Latvia). High-grade pork and beef, mild cardamom-and-pepper spicing, gentle hot-smoke finish. A cold-cut classic — for sandwiches, boards, or snacking. 260g.

Lithuanian cold-smoked sausage from Rokiškio Mėsinė — finely ground pork and beef with bits of lard, mildly seasoned, vacuum-sealed at ±250 g.

Lithuanian dry-cured sausage made from 97% coarsely chopped beef silverside — pressed flat for an even cure and clean, thin slicing. Lean, deeply savoury and ready for the board.

Slowly dry-cured Lithuanian pork sausage from Biovela, seasoned with pepper and natural herbs and matured for about two months. A clean-slicing 200 g stick with the gold-medal Bernu recipe.

Lithuanian cold-smoked pork sausage from Biovela — finely chopped lean pork with evenly distributed lardons, lifted with garlic, black pepper and natural spices. Firm-textured, sliceable, made for the cured-meat board.

Lithuanian dry-cured pork and beef sausage from Biovela’s Bernų line, flavoured with dried boletus mushrooms and matured for around two months. Firm, deeply savoury and faintly earthy — built for a slow-sliced board.

A German-made hot-smoked beef servelat from Lackmann — fine-grained, gently spiced, and richly smoky. Slice onto rye bread with mustard. 300 g.

RGK Spanish Dried Salami 350g — dry-cured and smoked in the Spanish tradition, made at Rēzekne Meat Factory in Latvia. Bold spice character with paprika and black pepper.

Grafu Cold Smoked Sausage ~800g — dry-cured cold-smoked salami from Daivida, Rokiškis, Lithuania. Coarsely chopped pork and beef, slowly cold-smoked with garlic and black pepper.

Semi-smoked sausage made by Germes in Latvia to the classic Moskovskaya recipe — coarse-ground pork and beef with backfat, smoked over alder wood. ±230 g.

Semi-dried smoked cervelat from Latvia's Rezekne Meat Factory. Pork-based, firm slice, clean smoky flavour. 300g vacuum pack.

Hot-smoked pork and beef saveloy from Krekenavos Agrofirma, central Lithuania. Firm slice, mild smoky character. 280g vacuum-packed.

Vigesta Kaimiska is a traditional Lithuanian cold smoked country sausage — coarsely ground pork, salt, spices, and slow cold smoking. Approximately 400 g per piece, sold by weight.

Dry-cured Spanish-style salami from Latvia's Rezekne Meat Factory. Spiced with paprika and garlic, firm-textured and ready to slice. 350 g.

Smoked pork sausage in the traditional Lithuanian homemade style (Naminė) by Petro Mėsinė. Cold-smoked over hardwood, coarse-cut with garlic and black pepper. Approx. 500 g.

Dry-cured pork sausage from Lithuania. Firm-textured with concentrated savoury flavour and warming spices. Award-winning Jubiliejaus recipe from Biovela. 200 g.

Biovela's classic Lithuanian dry-cured ring sausage. Made from pork ham and lardons in natural pig casing, slowly dried for a firm texture and concentrated flavour. 280g.

Hot-smoked Danish-style salami from Gaļas nams Ādaži, Latvia. Mild flavour, lightly spiced, ready to slice. 350 g.

Semi-smoked Danish-style salami from Latvia's leading meat producer Forevers. Firm texture with a balanced smoky flavour, ideal sliced thin for open sandwiches or a charcuterie board.

Hot-smoked chicken roulade from Latvia. Firm, sliceable, and lightly smoky — ideal for open sandwiches or a charcuterie board. 400 g.

Krekenavos Kabanosy Dužgės — thin, slow-dried Lithuanian pork sausages with a mild smoke note. A classic Baltic snack, 100 g.

Hot-smoked saveloy from Germany's Lackmann — mildly spiced, lightly cured pork sausage finished in the smokehouse. Ready to eat straight from the pack.

Hot-smoked servelat from Germany's Lackmann — a blend of beef and pork, gently cured and smoked. Ready to eat straight from the pack.

Latvian dry-cured sausage from Adazi — firm texture, deep savoury flavour. Slice thinly and enjoy with rye bread or on a charcuterie board. 200 g.

Hot-smoked Latvian sausage from Adazi with pieces of hard cheese, 220 g. Firm, sliceable texture with rich smokiness.

Pre-sliced Bulgarian cooked salami seasoned with a traditional spice blend. Ready to serve. Contains soy and milk. 110 g.

Delikatesas Jubiliejinis — a Lithuanian hot smoked saveloy made from pork and beef, slowly smoked for a deep, rich flavour. Perfect sliced cold on rye bread or as part of a charcuterie spread. ±500g.

Cold smoked pork-and-beef sausage from Delikatesas, Lithuania. Slowly fermented and cold-smoked for a firm texture and deep, mellow flavour. 320 g.

Lithuanian cooked-smoked salami from Delikatesas. Alder-smoked, fine-grained, ~400 g. Slice cold or pan-fry briefly.

Cold-smoked salami from Delikatesas 1937, Lithuania. Firm texture, balanced smokiness, mild spice from black pepper and garlic. 500 g.