Valkovská Paprika Sausage

PACKAGING 200 g (2 PCS)

Premium quality fermented sausage made from Přeštice black-spotted pork

Valkovská paprika sausage is a family recipe of the Valkovský family, Slovaks from Lower Hungary, whose ancestors lived in southeastern Hungary from the early 19th century and moved back to Slovakia after World War II. These sausages are made from high-quality pork, Hungarian paprika, caraway, and garlic, cold-smoked, and slowly dried. The popularity of this type of smoked meat is also evidenced by the well-known Hungarian čabajka sausage, which was probably inspired by the recipes of the Slovaks of Lower Hungary.

Fermented sausages are among the oldest smoked products and have been known since ancient times. The meat was chopped and mixed with salt and herbs, stuffed into casings, and then left to dry. The combination of meat, salt, and herbs promotes the growth of "good and beneficial" microorganisms that naturally ferment (acidify) and thus preserve the product. The word sausage comes from the Middle East and means "hand-chopped." In the days before meat grinders existed, everything was cut, chopped, and stuffed by hand. The same products can also be referred to as salumi or salsiccia, which comes from the Latin word salsus, meaning salted. So, sausage or salsiccia?

Valkovská sausage is best enjoyed at room temperature, either as a bite-sized snack or sliced into thin rounds and served with fresh bread and pickled cucumber. It goes great with beer or wine. Packaged in paper or vacuum-sealed, it will easily last several weeks in your pantry. And be sure to pack it for trips lasting several days. Sausage is energy packed for the road!