Kabanos

Kabanos, also known as cabanossi or kabana, is a long, thin, dry sausage that originates from Poland and is typically made from pork. Known for its smoky flavor, the texture of kabanos can range from soft to very dry, depending on its freshness. These sausages are usually about 60 cm long and 1 cm in diameter and are often folded in half, giving them a distinctive appearance. Versions made from chicken and turkey are also available, especially in kosher meat markets and delis.

The name "kabanos" derives from the word "kaban" an old term from eastern Poland that referred to a young male pig fattened with potatoes specifically for making this sausage. Kabanosy have been around since medieval times and were prized for their long shelf life, making them perfect for soldiers and travelers. Their thin, long design made them easy to carry and consume on the go. Today, different spices and flavors are used in making kabanos, and the taste can vary across different regions of Poland.

When making kabanos, the ratio of pork is crucial to account for water loss during the smoking process. There are two main types of kabanos based on how intensely they are smoked: a softer type smoked just for flavor and a harder type smoked for longer, resulting in a drier texture. You can also find hot and mild versions, depending on the spice levels. Typically, kabanos is enjoyed as an appetizer or with cheese, served cold, and is sometimes even used as a pizza topping.

Kabanos is popular in Southern, Central, and Eastern European countries, as well as in Australia, New Zealand, South Africa, Israel, and Peru. In Israel, kabanos is mostly made from chicken or turkey to comply with dietary laws. In 2011, a trade dispute between Poland and Germany over the kabanos name was resolved when Poland received the Guaranteed Traditional Specialty status for kabanos, recognizing its Polish origins. Other countries can still produce kabanos under the same name if they adhere to traditional recipes.