Description
The Csabai Kolbász PGI is a meat and hard lard based sausage obtained from pigs from Magyar Nagyfehér breeds crossed with Magyar Lapály, Manganica, Hampshire, Duroc and Pietrain breeds and their crossbreds.
Production Area
The production area of Csabai Kolbász PGI covers the cities of Békéscsaba and Gyula, in the region of Southern Great Plain.
Production Method
The meat cuts are obtained through handmade boning, from thigh, shoulder, trotter, diaphragm, spare ribs, neck and underbelly. After being frost or refrigerated, the meat and lard are minced up to 4-6 mm of size and then mixed with sweet pepper and hot pepper, garlic, caraway, salt and pepper. The casing which is made from the pig large intestine, called kuláré, or from an artificial gut, is filled with the mix. Then it is smoked from three to five days using above all beech wood. The sausages are seasoned and dried for four-six weeks, depending on the type of casing used, in rooms with a temperature between 16-18°C and a relative humidity which has to decrease progressively. The physical-chemical characteristics of the product are refined during the after-seasoning period which is necessary to balance humidity, compactness, colour and taste.
Appearance and Flavour
Csabai Kolbász PGI has a cylindrical shape, is 20-55 cm long and has a diameter of 40-60 mm. It is dark red in colour and reveals visible pieces of lard. The dough is compact and elastic and characterised by a typical smoking aroma, whilst the flavour is hot.
History
The present Csabai Kolbász PGI is mentioned in many documents dated back to the first decades of the 20th century. Indeed, at that time the recipe started to be appreciated, at the beginning at a local level, but in a short time also at both a national and international level. In the authors' opinion, the success of this sausage was to ascribe to the innovative preparation method, to the quality ingredients and to the technical skills of Hungarian butchers. Over years the product has confirmed its fame and importance, as demonstrated by lots of prizes achieved during the festival organised for it. Since 1997, the festival takes place every year in October in Békéscsaba.
Gastronomy
Csabai Kolbász PGI can be stored for a long time, but it has to be stored either at room temperature in a cool and dry place or in the least cold compartment of refrigerator. It is very good when consumed with fresh bread, but the Hungarian cuisine usually combines it with green pepper grains. It is ideal with bodied red wines or light beers, depending on tastes.
Marketing
The product is sold as Csabai Kolbász PGI. It is sold loose, vacuum packed or packed in modified atmosphere, whole, in pieces or sliced.
Distinctive Features
Csabai Kolbász PGI owes its peculiar aroma and flavour to the well-balanced and harmonious combination between hot pepper, the ingredient which characterises Csabai Kolbász PGI more than the others, and the group of spices which has not to cover its spicy taste.
