King of sausages comes from Spi
PRODUCERS in Slovakia plan to register the
popular Spi sausage recipe with an official EU
trademark that would declare the franks a
traditional Slovak product, just like the
country's well known salty sheep cheese, bryndza.
The sausage has been produced in the Spi region
in eastern Slovakia for more than 100 years, the Nový as daily reported.
Although Spi sausages have been considered an
exclusive meat product for years, their recipe is
no secret. "They are made from a combination of
quality pork and beef. But the most important
ingredient is, as usual, spice. In this case,
it's paprika imported from Spain," said Marian
Uzák, director of meat product manufacturer Mäsospi.
As in the past, the mixture is stuffed into sheep
intestines rather than into an artificial plastic
casing. The sausages are then smoked to give them their distinctive flavour.
In the period following the arrival of large
retail food chains, Slovaks lost interest in the
Spi variety of sausages in preference for cheaper versions.
However, following bad experiences with cheap
meat products and especially reports of tainted
meat at supermarket chains, more and more people have returned to traditional