The first time many Americans see this delightful Polish treat, they say: ‘Oh, beef jerky!’ But zesty, finger-thin kabanosy are in a class by themselves. Pork, not beef, is their main ingredient. They are seasoned with pepper, garlic, a faint trace of caraway and allspice, and then smoked and air-dried to remove excessive moisture. Like other dried sausages, kabanosy require no refrigeration. In fact, the best way to store them is to hang them up in a cool, well-ventilated cellar. 

Unlike other meats such as sausage, they are typically eaten alone as an appetizer, and often served with cheese. They are also commonly used as hiking food because they do not spoil as quickly as many other sausages.

Kabanosy is a famous Polish sausage and probably the finest meat stick in the world. The name Kabanosy comes from the nickname kabanek given to a young fat pig that was fed mainly potatoes in the Eastern parts of Poland. They are very dry in texture and smoky in flavor. Typically they are quite long but very thin.Their staging process, and the resulting exceptional taste and aroma are the features which set kabanosy apart from any other sausages.