Fresh white onion

Baranjski Kulen is a premium dry-cured pork sausage from the Baranja region of Croatia, made from the best cuts only: leg and loin, seasoned hard with hot paprika and garlic, then cold-smoked and aged for months. Thicker and coarser than ordinary kobasica, stuffed into a pig's appendix or bladder casing, giving it its round, flattened shape. Kulen is Croatia's most prized charcuterie, with EU PGI protection.

Ćevapčići are skinless grilled sausages. Ground beef and lamb form the base, seasoned simply yet powerfully. They are typically served in multiples, nestled in somun bread with kajmak and ajvar.

Slavonska kobasica is a traditional dry-cured pork sausage from Slavonia, eastern Croatia. Made from coarsely minced pork seasoned generously with sweet and hot paprika, garlic, and salt, then cold-smoked over beechwood or fruit wood and air-dried for weeks. It's a cornerstone of the Slavonian table -- sliced thick and served with bread, onions, and a shot of rakija.