Gyulai Kolbász - Sausage

Gyulai kolbász is named after the Hungarian town of Gyula. This is a medium-degree spicy sausage which is traditionally made from pork, 'szalonna' (Hungarian bacon fat) and beef. The mixture is forced into the small intestine of a pig and dried under smoke. Its origins may be dated somewhere around the beginning of the 1900s. At this time it was manufactured by a number of small factories. In 1935, the product was awarded the gold diploma at the World Exhibition of Food in Brussels. Gyulai kolbász has maintained its great popularity to the present day, largely due to its delicate flavouring. Its dominant flavours are aromatic Hungarian red paprika, pepper, garlic and caraway, complemented by the savoury effects of traditional smoking. The strict utilisation of special technology guarantees that the product may be kept for a long time.

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