The traditional sausage produced by Csabai is a unique combination of expertise, history, and ideal geographical conditions. The sausage-making tradition in Békéscsaba dates back to the 19th century. It was during this time that the sausage’s distinctive flavor and character were developed. Every piece of Csabai sausage is made from high-quality pork.

Its vibrant colors are provided by paprika and traditional smoking. The Csabai plant, established in 1977, continues this centuries-old tradition and expertise. To this day, the sausages are uniquely smoked over real beechwood embers. This imparts the unmistakable taste, richness, and aroma of Csabai sausage. The smoking and drying process, depending on the type of sausage, takes 2 to 6 weeks, during which the sausage loses about a third of its weight.

The entire process requires special attention, expertise, and passion to ensure that every piece of Csabai sausage meets the highest quality and consumer expectations.

The Csabai sausage is a renowned Hungarikum, which represents the values not only of the region but of the entire country. As recognition of this, on June 18, 2010, the European Commission registered the name “Csabai kolbász/Csabai vastagkolbász” in the register of protected designations of origin and protected geographical indications with Regulation 531/2010/EU.

Renewal has also reached Csabai, bringing new, fresh momentum to the brand: thus, the old name Csabahús has simply become Csabai. The name change was necessary for easier recognition on the shelves, faster identification of products, and clarity.

And of course, because a true curiosity in our country needs no reintroduction! This is how we make sausage. Csabai style.