DELI & CHARCUTERIE
A Better Deli Starts With Tradition.
European deli culture is built on smoke, spice, curing and regional character—not a wall of interchangeable sandwich meat.
THE EUROPEAN DIFFERENCE
A Better Deli Starts With Tradition.
European deli traditions preserve regional identity through distinctive curing, smoking and seasoning. Kielbasa, salami, smoked meats and specialty sausages each bring their own character.
For EU-market foods, harmonised rules govern consumer food information and authorised food additives, providing a useful regulatory backdrop to the ingredient traditions represented throughout GEM.
More Than Sandwich Meat
Build breakfast plates, open-faced rye sandwiches, hot suppers or a full European charcuterie board from the same counter.
Examples from Our Shelves
View Current Online Assortment →Groezinger Beef Pastrami by lb
A deli-counter beef option already linked in the GEM online store.
Andy’s Polish Sausage 1 lb
A Polish-style kielbasa example in the current catalog.
Tarczyński Krakowska Dry 400g
A dry Krakowska-style sausage example from the catalog.
Belmont Odesa Brand Salami by lb
An Eastern European-style salami represented in the catalog.
Alef Cervelat Sausage by lb
A classic Eastern European-style cervelat represented in the GEM catalog.
Groezinger Hungarian Salami by lb
A Hungarian-style salami example from the current catalog.
Examples are drawn from the GEM Square catalog. Selection and online availability can change.
Hams & Specialty Meats
European-style cuts give sandwiches and platters more personality.
FEATURED RECIPE
Polish Kielbasa with Braised Sauerkraut
We’re developing this for The European Table so the foods on GEM’s shelves lead naturally into what customers can cook, serve and share at home.
BRING IT TO THE TABLE
How Europeans use it.
Serve It Cold
Slice cured meats thinly with dark bread, mustard, cheese and pickles.
Serve It Hot
Brown sausages and serve with potatoes, cabbage, buckwheat or beans.
Build the Board
Mix smoked, cured and cooked meats with cheese and something acidic.
FROM THE EUROPEAN TABLE
Recipes to build next.
Polish Kielbasa with Braised Sauerkraut
A classic hot supper built around sausage and cabbage.
Open-Faced Rye Sandwiches
Dark rye layered with deli meats, cheese, pickles and mustard.
European Charcuterie Board
Meats, cheeses, bread and preserved vegetables.