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Gavrilovic - over 200 years of Croatian meat tradition

If you've ever opened a small orange tin in a Croatian kitchen, or spotted one tucked into a relative's pantry after they visited from back home, there's a good chance it was Gavrilovic. The brand has that quality that no amount of advertising can manufacture - it's simply what people grew up eating.

The company goes back to Petrinja, a small town in central Croatia, where the Gavrilović family was already selling meat in 1690. The business was officially founded in 1821, when they were granted a concession to supply the local military barracks - an arrangement that put a premium on durability, consistent flavor, and products that wouldn't spoil. Those early pressures left a permanent mark on how the company approaches things. In 1883, Gavrilović began producing what became their signature cured winter salami. By the early 1900s they were exporting to Hungary. At some point before all of that, they were reportedly supplying Napoleon's army, which says something about how long these products have been feeding people across Central Europe.

Two centuries in, the recipes haven't changed much

Gavrilovic talks about their "old masters" - the craftsmen whose seasoning and curing methods are still referenced today. That's not nostalgia for its own sake. Pork liver pate packed in a tin was a genuine technological innovation when they introduced it before World War II. The orange tin with Jelica's portrait on it became a fixture in Croatian households not because of clever positioning, but because it tasted good and kept well. It still does. What the brand doesn't do is try to be everything. Gavrilovic makes cured and canned meat products - and makes them properly. Quality Croatian pork, traditional smoking and curing processes, spice blends that have been measured and adjusted over generations. For people who came to the US or Canada from Croatia, Bosnia, or anywhere in the former Yugoslav region, finding Gavrilovic on a shelf here still carries a little weight.

 

Gavrilovic at PV Euro Market

We stock the products people actually ask for - the ones that hold up through shipping and still deliver the flavor that made them famous in the first place.

Gavrilovic Pork Luncheon Loaf 150g

Dense, well-seasoned, and satisfying in a way that most canned meat products simply aren't. Gavrilovic was among the first producers in the region to make luncheon meat commercially, and decades of refinement show - the texture is firm without being rubbery, the seasoning is present without being aggressive. Slice it cold into a sandwich, or fry it for a couple of minutes on each side. Either way it holds together and tastes like it's supposed to.

Gavrilovic Pork Pate with Pork Liver - 50g and 100g

This is the orange tin. The one. If you know, you know - and if you don't, here's what you're getting: a pork liver pate with a genuinely high liver content, which gives it a deeper, more pronounced flavor than the category average. Gavrilovic first made this before the Second World War, sealed into cans as an early preserved-food innovation. The recipe is essentially the same today. It spreads straight from the tin onto bread or crackers, and it doesn't need anything else - though a thin slice of onion and a little mustard are not wrong. Available in 50g and 100g depending on how quickly you plan to get through it.

Gavrilovic Tea Time Pork Pate 50g

The name comes from an older Central European tradition - spreading pate onto thin-cut bread as part of an afternoon tea. The Tea Time Pate is noticeably lighter than the liver version: less intense, finely minced, with mild spicing that doesn't compete with whatever you're eating it on. Some people prefer it specifically because it doesn't have that deep liver edge. Good on rye crispbread, good in a packed lunch, good if you're introducing someone to Gavrilovic for the first time.

Questions We Hear About Gavrilovic

Where exactly is Gavrilovic made?

Petrinja, Croatia - the same town where the family started trading meat in 1690. Every product you buy carries Croatia as the country of origin. The manufacturing hasn't moved, which for a brand this old is worth something.

How old is the pate recipe, really?

The pork liver pate has been in production since before World War II - Gavrilovic was among the first in the region to pack pate into sealed tins, which was genuinely novel at the time. The core recipe hasn't changed in any meaningful way since. That's partly tradition, but mostly it's because there wasn't much to fix.

Liver Pate or Tea Time Pate - which one should I get?

Depends what you want. The Pork Liver Pate is the classic - bold, savory, with a real liver presence. It's the one with the long history and the loyal following. The Tea Time Pate is milder and more versatile; it suits people who want something easier on the palate, or who are serving it to guests who might not be familiar with the brand. If you're ordering both for the first time, start with the liver version. That's the one Gavrilovic is known for.

Do I need to refrigerate these before opening?

No - the tins are shelf-stable and don't need refrigeration until you open them. Once open, cover and refrigerate, and try to use within a day or two. The Pork Luncheon Loaf follows the same rule. Always check the best-before date when you receive your order. Gavrilovic isn't a discovery - it's a return. Whether you're stocking up on something that takes you straight back to someone's kitchen in Split or Sarajevo, or you're simply after a well-made canned meat product that doesn't require any explanation, these tins earn their place in the cupboard.

Gavrilovic

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