Product - Carnibona Tailo… · Product catalogue Kaiser Food Plc. 60 Vagohid street hU-5000 szolnoK . Created Date: 3/28/2014 10:09:15 AM ...

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We take the choicest cut of pork for our sausage, season it with select Hungarian paprika and slowly smoke it on beechwood. After three days in the smokehouse, the sausage is ready for the drying rack, where the flavour matures over several weeks, making sure that every bite of our dry sausages packs an intense flavourful punch.For more than 100 years, we have been lovingly crafting our specialities from meticulously selected ingredients, the hallmark of the unforgettable csabahus taste.

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CSABAI GYULAI MANGALICA

Csabai smoked sausage, traditionally crafted in the Békéscaba area of Hungary, boasts a characteristic

deep red colour and unmistakeable spicy kick that makes you sit up and take notice.

Gyulai smoked sausage, proudly named after its home town of Gyula, is delicately seasoned with Hungarian paprika to pack

a flavourful, piquant punch.

The Mangalica pig is a traditional Hungarian breed which produces juicy meat with a lovely mild flavour.

A rich source of unsaturated fats, Mangalica pork is used to craft Hungarian delicacies to a traditional recipe.

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Csabai pepperoni sausage hot 250 g

gyulai pepperoni sausage mild 250 g

Csabai pepperoni sausage extrem hot 350 g

hungarian salami350 g

„Make up the sausages.“

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pepperoni snaCk 100 g pepperoni snaCk hot 100 g

„Stoke up the smokehouse to just the right temperature.“

gyulai pepperoni sausage mild 75 g

Csabai pepperoni sausage hot 75 g

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MANGALICA

mangaliCa paprika sausage 200 g

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Savour the difference of Mangalica porkSlowly fattened over as long as 18 months, the fleecy Mangalica pig can happily graze outside right though the winter. All that fresh air makes for stand-out pork: the key ingredient is time (and hair).

Csabahus sources Mangalica pork to craft traditional Hungarian delicacies to an authentic recipe for the rest of the world to savour.

Succulent, finest quality pork

A rich source of healthy cholesterol

Mild flavour

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„Smoke the sausages ever so slowly.“

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hungarian salami cca. 900 g

gyulai pepperoni sausage mild 1000 g

Csabai traditional paprika salami 400-1000 g

Csabai paprika salami 700 g

Order SHeet

produCt Code Weight shelF liFe storage temperaturemeat Content per 100 g oF the produCt paCkaging

pepperoni snaCk 100 g 90 days 0-18 °C 135 g protective atmosphere

pepperoni snaCk hot 100 g 90 days 0-18 °C 135 g protective atmosphere

mangaliCa paprika sausage 200 g 90 days 0-7 °C 150 g protective atmosphere

Csabai pepperoni sausage hot sliCed 75 g 75 days 0-7 °C 150 g protective atmosphere

Csabai pepperoni sausage hot 250 g 90 days 0-18 °C 150 g protective atmosphere

gyulai pepperoni sausage mild sliCed 75 g 75 days 0-7 °C 150 g protective atmosphere

gyulai pepperoni sausage mild 250 g 90 days 0-18 °C 150 g protective atmosphere

gyulai pepperoni sausage mild 1000 g 90 days 0-18 °C 150 g protective atmosphere

Csabai pepperoni sausage extrem hot 350 g 90 days 0-18 °C 135 g protective atmosphere

Csabai traditional paprika salami 700 g 90 days 0-18 °C 150 g protective atmosphere

Csabai paprika salami 400-1000 g 90 days 0-18 °C 145 g protective atmosphere

hungarian salami 350 g 90 days 0-18 °C 139 g celofan

hungarian salami cca. 900 g 90 days 0-18 °C 139 g celofan

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Product catalogue

Kaiser Food Plc. 60 Vagohid street hU-5000 szolnoK www.csabahUs.hU