We take the choicest cut of pork for our sausage, season it with select Hungarian paprika and slowly smoke it on beechwood. After three days in the smokehouse, the sausage is ready for the drying rack, where the flavour matures over several weeks, making sure that every bite of our dry sausages packs an intense flavourful punch.

For more than 100 years, we have been lovingly crafting our specialities from meticulously selected ingredients, the hallmark of the unforgettable Csabahus taste.