Europeans make fresh sausages of minced meat or giblets pressed into a natural intestine or the cellulose one. The most popular type of meat used in these products was firstly pork. But with time and the development of the art of butchering, other meats replaced it. It can be beef or veal. Usually, spices such as salt, pepper, garlic, or other herbs are added to it, and sometimes flavors and preservatives are also appended. As a result, products such as Polish kielbasa, Hungarian sausages, Sutni Valo Kolbasz, or Romanian Style Carnat have a unique flavor. They are renowned delicacies in every part of Europe. Kielbasa can be produced as a raw product. But Europeans are famous for many original ways to improve its taste. It can be smoked, cooked, or dried. European sausages will surely be a great idea for a BBQ in your garden. The guests will surely appreciate the taste of these victuals.
Fresh sausages, in contrast to the cooked or dried versions, are a delicacy for connoisseurs. Their assortment is very wide, but not all available on the market ones, are of high quality. It is worth buying sausages from well-known or regional producers and to pay attention to a few things while purchasing. First of all, the product ingredients list. It should be as short as possible and do not contain any additives. We should avoid any stabilizers, fillers, preservatives, and other artificial additions. We also need to consider the percentage of meat used to make the sausage. The higher percentage means, of course, the higher quality. Also, it is good to take a good look at the product’s cross-section. Coarse and medium-ground types are of higher quality. In our online store, we offer you what Eastern Europe has the best to offer in this category. We can guarantee satisfaction.
This kind of meat also has a long tradition on the Old Continent. Habitually, its inhabitants make it from pork or cattle, including the pig's back fat. Then, they mature, dehydrate, and usually smoke it with cold smoke. However, in some cases, they replace this process utilizing a preparation or the so-called moist smoking. It is a combination of maturing and drying in one manufacturing action. Indeed, the production of raw sausages relies on the skillful management of biochemical, physical, and microbiological processes. And those take place in the raw meat and fat both during the production and storage maturation. The results are delicious, fresh cold cuts and sausages. Depending on their consistency, we talk about hard and soft products. Undeniably, all of those have their fans and gourmets. The most important thing about these products is the fact that their manufactures use no artificial preservatives. They make use only of the natural biological processes.
Undoubtedly, these products have only advantages. They distinguish with relatively high stability under regular storage climatic conditions. Moreover, they possess a specific flavor and aroma profile. And not even mentioning, of course, about red color, typical for cured meat products. It is also important to point out that unprocessed food retains all its valuable properties. Besides, eating raw meat is a successful way to lose weight as you provide your body with fewer calories. Undeniably, there are gourmets for whom it is the favorite type of meat. Are you among them? If you are – we prepared a fine selection which will undoubtedly satisfy you at all. Polish and Hungarian Fresh Sausages are waiting on the shelves of our warehouse. Indeed, they can be yours in a few days. But is eating these victuals safe? We guarantee that the ones that you buy at Fabko are. However, it all depends on how we store them.