Karlovski Babek.

Try this classic delicious cold cut prepared from cleaned premium pork meat. It is salted and spiced with traditional herbs used by the old masters. The best part of this fine meat is it’s crust made of pressed black pepper, paprika and savory a spicy mixture that will create an explosion of flavor in your mouth. It’s best served cold and thinly sliced as an appetizer for wine or beer.

This old-world holiday favorite was one of the timeless recipes Ferdinand Schaller was able to bring to America and present to his New York City neighbors. Schaller & Weber Pate with Goose is based on the German gansleberwurst and similar to cle foie, meaning goose and goose liver is added to our pate recipe for a luxuriously rich flavor. This all-natural interpretation of a classic has a remarkably smooth texture that spreads well on a sliced baguette, while the rich flavor ties it all together for a simple yet sophisticated snack.

Liverwurst, for many centuries considered a comfort-food in Central and Eastern Europe, is a hearty and nutritious food that is also gaining popularity in North America. Typically prepared in the countryside with chicken, pork and veal cooked liver, mixed with spices and incased in a sausage-shaped casing, liverwurst has a smooth, buttery texture easily spreadable on hearty bread or for a more sophisticated presentation, served on crackers.