2026
Catalogue
Visoko-style pečenica from the heart of tradition - three generations of one family.
“Smoke remembers what the hands know.”
Our story
One family, one trade
A producer that grew from a family kitchen.
Under the name BH Delikatese, Edin Babić continues the family’s production of dry-cured meats - today in its own, modern facility. The recipe and the care remain unchanged: selecting the meat, salting, smoking, maturing and slicing, with every piece still passing through the family’s hands before it reaches the table.
Edin Babić BH Delikatese · Visoko
Edin Babić
A hand that knows every piece.
Edin learned the craft beside his father, and today every piece passes through his hands - he selects the meat, salts it by feel and smokes it over beechwood. He trusts no shortcuts: only time, aroma and touch.
“Quality cannot be rushed.”
EST. 1951 · VISOKO
Visoko, Bosnia
Patience and smoke
It all begins with the meat.
It begins with the choice of quality beef. The cuts are salted, cold-smoked over beechwood, then left to mature for weeks in carefully controlled drying chambers. Only once they develop their colour, aroma and firmness are they ready for the table. Nothing is rushed - time and patience do the rest.
Our promise
Three pillars
Everything we do rests on three words.
Quality
Selected beef, firm and marbled.
Tradition
A recipe and a hand unchanged for decades.
Responsibility
A transparent chain, from cut to smoke.
At the table
A moment worth sharing
A board, good company, a good bite.
Thinly sliced pečenica and sudžuka, a piece of cheese and home bread - a taste that gathers family and friends around the same table. Tradition that is never in a hurry.
From hand to smoke
Nothing is rushed.
Beef, salt and beechwood smoke - three ingredients and eighty years of patience. Every piece carries the family’s hand and a time that cannot be hurried.
Nothing is rushed.
From hand to smoke
Selection
Only carefully chosen cuts of beef reach our table.
Smoke
The warm scent of beechwood, drawn in over days.
Drying
The quiet of the drying room and weeks of stillness.
Resting
Patience you can taste in every slice.
The smokehouse
Days of smoke, weeks of patience
In the dark of the smokehouse the fire smoulders for days, and the meat slowly takes on its scent, colour and soul.
Dry-cured beef
Pečenice
Dry-cured beef pečenice - smoked and matured, sliced thin for a meze or starter.
Roastbeef · dry-aged
Beef pečenica · Ramstek
The crown cut of the house. A whole muscle, dried and smoked, sliced thin to melt - a deep aroma of smoke and long maturing.
See it in the shop
Fillet · the finest cut
Beef pečenica · Biftek
The tenderest part, dried carefully to keep its silken texture and rich marbling. Restrained smoke, clean meat aroma.
See it in the shop
Rib cut
Beef rib loin
A rich, marbled cut from the rib. Fuller aroma and character for those who like a bolder taste.
See it in the shop
Class I
Beef ruža · Class I
The first-class classic cut - lean, clean and dependable. Dried to the same recipe for generations, a balanced taste for the everyday table.
See it in the shop
Class II
Beef ruža · Class II
A richer, more marbled cut with a little more fat to carry the flavour. Fuller in character, for those who like a bolder bite.
See it in the shop
To share
Visočka pečenica - Platter
Our whole range on one board - pečenice, sudžuka and cheese, sliced and arranged for a table full of guests. Everything the Babić house makes, ready to share.
With garlic
Sudžuka
Home-style beef sudžuka with garlic - fragrant, unmistakable and a fixture on every board.
With garlic
Beef sudžuka
A dried beef sausage where garlic leads. Firm and fragrant, made to a recipe that does not change.
See it in the shop
Visit us
For orders, partnerships and everything else - get in touch or come by.
BH DelikateseArnautovići 1, Visoko, BiH[email protected]edinbabic.com
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