1. We select the perfect beech tree
2. Dry and chop the wood
3. We prepare quality meats
4. Mix the red pepper and the spices
5. Manufacture the sausages
6. Prepare the sausages for smoking
7. Place the fresh sausages in the smoking chamber
8. Smoke the sausages for 2–3 days
9. Mature and dry the sausages for several weeks
10. This is how the unforgettable Csabahus flavor is made