Description
Spisské Párky TSG are smoked sausage made of beef and pork, fed into sheep-intestine casings together with a mixture of ground sweet paprika, ground hot paprika and nitrite salting mix.
Production Area
The traditional territory of Spisské Párky TSG is the Czech Republic.
Production Method
The mince is worked into a smooth paste to which the salt and spices are added. The mixture is then fed into sheep-intestine casings and divided into single sausages by twisting. The products are then hung on sticks, in a continuous string, and placed in a smoke-room where they are dried and smoked. This stage must last no longer than 45 minutes and the temperature must not exceed 68°C. The smoked products are then cooked at a temperature of 71-76°C for at least 10 minutes. The sausages are then sprayed with cold water and left to cool until the inner temperature is no more than + 4°C.
Appearance and Flavour
Spisské Párky TSG have a smooth or slightly wrinkled surface and are orange-brown in colour; internally the product is pinkish red when cut, due to the paprika. They have a typically freshly-smoked aroma and are slightly spicy and salty.
History
The most important records of the origins of Spisské párky go back more than a century, when Stefan Varsányi, a local Slovak butcher from Spisské Podhradie, took advantage of the frequent visits of the Hungarian nobility to the grand fairs held by Spis Castle, by selling his products. Spisské párky was so successful that after a while he was also selling in Hungry and Poland. The fame that this sausage enjoyed is reported in other documents which refer to a famous pig market in the Forties, which was held every Thursday in Spisské Podhradie, after which it was the custom to gather round tables in taverns in order to eat virsle, as Spisské párky were known in those days. After the Second World War, a standard establishing the composition of the ingredients and defining the production method was adopted throughout the Czech Republic.
Gastronomy
Spisské Párky TSG should be kept in a cool place, away from heat sources, or in a refrigerator. It can be eaten raw, cooked on the spit or grilled. Spisské Párky TSG are excellent served with vegetables or spicy sauces, with local cheeses or as an ingredient in salads.
Marketing
The product is marketed as Spisské Párky TSG. They are sold individually or inside suitable containers.
Distinctive Features
It is the pleasing taste of paprika and the succulence of the product after cooking that make Spisské Párky TSG unique and appreciated throughout the Czech and Slovakian territory.
