swap_horiz Caltaboș Alternatives

1

Prosciutto di Parma

Prosciutto di Parma is a dry-cured pork ham originating from the Parma region of Italy. Designated as Protected Designat...

Italian Ham Pdo Pork

9.2 Excellent

2

Prosciutto di San Daniele

Prosciutto di San Daniele is an Italian dry-cured ham produced in the Friuli Venezia Giulia region. Designated PDO statu...

Italian Ham Pdo Pork

9.2 Excellent

3

Culatello di Zibello

Culatello di Zibello is a premium Italian ham crafted from the specific rear haunch of pigs raised in the Zibello region...

Italian Premium Ham Pdo

9.2 Excellent

4

Mortadella Bologna

Mortadella Bologna is a large cooked pork sausage originating in Bologna, Emilia-Romagna, with PDO status since 1998, an...

Italian Pork Pgi Emulsified

8.7 Great

5

Guanciale

Guanciale is an Italian dry-cured meat made from pork jowl or cheek, distinguished by its prominent fat content and rich...

Italian Pork Lazio Jowl

8.7 Great

6

Xuanwei Ham

Xuanwei Ham is a traditional dry-cured pork product originating from Xuanwei city in Yunnan province, China. It is produ...

Ham Chinese Pork Yunnan

8.7 Great

7

Speck (Südtirol) with juniper

Speck dell'Alto Adige IGP is a lightly smoked, dry-cured ham from South Tyrol, Italy, distinguished by alternating betwe...

Alpine Ham Pork Italian Austrian

8.6 Great

8

Ahle Wurst

Ahle Wurst, also known as Ahle Worscht, is a traditional dry-cured pork sausage originating from the Kassel region of no...

German Traditional Pork Hessian

8.1 Great

9

Salam de Sibiu

Salam de Sibiu is a Romanian dry cured pork salami traditionally matured over an extended period and covered by a charac...

Pork Romanian Pgi Dry Cured

7.9 Good

10

Holsteiner Katenschinken

Holsteiner Katenschinken is a traditional cold-smoked ham from the Holstein region of northern Germany, produced using m...

German Traditional Pork Schleswig Holstein

7.7 Good

11

Loukaniko

Loukaniko is a traditional Greek sausage primarily made from pork, though regional variations may incorporate lamb or be...

Traditional Greek Pork Smoked

7.4 Good

12

Wiltshire Cure Bacon

The Wiltshire cure is a traditional English wet-curing method for bacon that originated in Calne, Wiltshire, during the...

Traditional British Pork Bacon

7.1 Good

13

Boczek

Boczek is the Polish term for pork belly and commonly refers to belly that has been cured, smoked, or both, making it br...

Polish Traditional Pork Belly

7.0 Good

14

Loukanika Smyrnaiika

Smoked pork sausages from the Greek community of Smyrna (modern İzmir), flavored with orange peel and wine, brought to m...

Traditional Greek Spiced Pork

7.0 Good

15

Chorizo de Cebu

Chorizo de Cebu is a sweet Filipino pork sausage from Cebu province, notable for its sugar-forward flavor profile that d...

Traditional Filipino Pork Visayas

6.8 Fair

16

Kaszanka

Kaszanka is a traditional Polish blood sausage made from pork blood, pork offal, and buckwheat groats or barley enclosed...

Polish Traditional Buckwheat Pork

6.7 Fair

17

Blutwurst

Blutwurst is a cooked blood sausage associated with German and Central European cuisine. Basic recipes use pork blood to...

German Traditional Pork Blood Sausage

6.6 Fair

18

Hurka

Hurka is a traditional Hungarian cooked sausage made from pork offal combined with rice and seasoning. The two main vari...

Hungarian Pork Offal Cooked

6.5 Fair

19

Schwarzwurst

Schwarzwurst is a regional German name for a dark cooked blood sausage related to Blutwurst. Recipes commonly use pork b...

German Traditional Pork Smoked

6.5 Fair

20

Tobă

Tobă is a traditional Romanian head cheese made from cooked pork components, which may include skin, organ meat, and pie...

Traditional Romanian Cooked Head Cheese

6.3 Fair