Smoked sausages from Csabahús

Traditional Csabai sausages are an expression of technical know-how, history and ideal geographical conditions. The tradition of smoked meat production goes back to the 19th century, when the sausages’ distinctive taste evolved. Every sausage from Csabahús is made from high-quality pork, particularly from meat and speck of slaughterhouse sows.

Colours full of life are imparted to them by paprika and traditional curing technology. Established in 1977, the Csabahús production plant keeps alive its century-old tradition and expertise. The sausages are smoked to this day in the original way using real beech wood. Thanks to this, Csabai sausages acquire their unmistakeable full taste and aroma. The smoking and drying process takes – depending on the type of sausage – from two to six weeks, and in its course the sausages lose up to one quarter of their original weight. The whole process requires scrupulous attention, technical know-how and passion, so that in the end each Csabai sausage satisfies the customers’ most stringent demands.

The Csabai sausage is a celebrated Hungarian product embodying the values of not only the locality but also of the whole country. The European Commission recognised this fact on 18 June 2010 in its Regulation (EU) No. 531/2010 by putting the name “Csabai kolbász / Csabai vastagkolbász” (“Csabai sausage / Csabai coarse sausage”) on the list of Protected Designations of Origin and Protected Geographical Indications. Homemade by Kaiser Food, the Csabai sausage and Csabai coarse sausage are the proud holders of six Hungarian Protected Geographical Indications (PGIs) registered by the European Commission.