Colours by Europe

Relax, enjoy, it’s safe.

European cuisine features a variety of meats in various regional dishes. What makes European meat so excellent? Generations of farmers use breeding and farming techniques, founded on a respect for farm animals and the surrounding environment, dating back to ancient Europe. All EU meat products are traceable from farm to fork, thanks to high-quality control and certification standards. This also means that contaminated products are quickly removed before reaching shop shelves.

Your taste, your choice

Discover safe and sustainably produced meat and meat products from EU

Discover the excellence and high quality of European meats

Discover the excellence and high quality of European meat

Gornooryahovski sudzhuk PGI

Gornooryahovski sudzhuk PGI, or known simply as sudzhuk, is premium traditional dried beef sausage from Bulgaria. It is brown in colour and has a mosaic or marbled pattern running through it. The sausage has a distinct spicy flavour derived from a traditional recipe of black pepper, cumin and savory (a strong pepper flavoured herb,) combined with raw ground beef.

Jambon d’Ardenne PGI

Jambon d’Ardenne PGI is a dry ham which takes its name from the Ardenne region of Belgium. The ham is deep brownish pink in colour and has a salty and spicy taste.

Szegedi szalámi / Szegedi téliszalámi PDO

Szegedi szalámi PDO, or winter salami, is a type of Hungarian salami made from pork and spices. A simple yet flavourful cured meat, it has a delicate peppery and savoury taste.

Kiełbasa

Kiełbasa is a type of meat sausage from Poland, which is typically made from pork and lightly smoked. A staple of Polish cuisine, Kiełbasa comes in different varieties and colours, and can be flavoured with salt, pepper, herbs, and spices like ginger, juniper, or marjoram.

Kranjska Klobasa PGI

Kranjska klobasa PGI, or Carniolan sausage, is a small Slovenian sausage made from pork, garlic, salt, and pepper, that find its origins in the times of the Austro-Hungarian empire. The sausage is smoked and cured and held together with a wooden skewer. It is a reddish-brown colour on the surface and has a faint scent of smoke.

Jamón Serrano PGI

Jamón Serrano PGI is a Spanish dry-cured ham made from the cerdo blanco, a race of white pig native to Spain. It has broad strips of pink meat alongside strips of pure white fat, with no marbling.

Connemara Hill Lamb / Uain Sléibhe Chonamara PDO

Connemara Hill Lamb / Uain Sléibhe Chonamara PDO is lamb bred, born and reared on the mountainous terrain of Connemara in the West of Ireland where it feed on herbs, heathers and grasses unique to the region.

Jagnięcina Podhalańska PGI

Jagnięcina podhalańska PGI is lamb produced from three specific breeds of sheep: Polish mountain sheep, coloured mountain sheep and Podhale zackels.

Pollo y Capón del Prat PGI

Pollo y Capón del Prat PGI is chicken from Catalonia's native Prat breed. Traditionally raised in a small area southeast of Barcelona, these chickens and capons are not only valued for their succulent meat but also for their good-sized eggs.

Vadehavsstude PGI

Vadehavsstude PGI is fresh beef meat specifically from the Wadden Sea islands in the Jutland region of Denmark. The meat come from young cattle from the Holstein breed, making it more tender, fragrant, and succulent than standard beef, with a slightly saltier flavour.

Beef

Part of the heritage of European meat and meat products are centuries of traditions of animal breeding. Known the world over for its high quality, European beef is free from ractopamine and other growth promoters such as hormones or antibiotics. Animal health and animal welfare, including their alimentation are a priority.

Frankfurter Sausage

A Frankfurter is a thin parboiled sausage made of pure pork in a casing of sheep's intestine. It is named after Frankfurt am Main, Germany, its city of origin, where Frankfurters were sold and eaten at beer gardens. It is cured and smoked at a low temperature – which gives it a smoky flavour.

Jamón Iberico

Jamón Iberico is a dry-cured ham made from black Iberian pigs. It is deep red in colour with infiltrations of fat. Cut slices are small and rectangular in shape. It is typically aged between 24 and 36 months. Compared to Jamón Serrano PGI– another Spanish delicacy – Iberico ham has a stronger tone and a more intense aroma.

Pork

Today, the EU is the second pork producer (after China) and the largest exporter of pork and pork products in the world. This was achieved thanks to the strong foundations of pig farming in Europe and the highest standards in the world for safety, quality, traceability and animal welfare.

Get inspired

Discover new recipes, iconic food pairings and engaging tutorials featuring a mix of EU agricultural food products and prepared dishes to recreate at home.