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Kabanos

January 01, 1970

"Kabana" redirects here. For the language, see Bariai language. Not to be confused with Cabana.

Kabanos (/kəˈbænəs/; plural: kabanosy), also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, 60 cm (24 in), but very thin, with a diameter around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance. Versions made of chicken and turkey are staples in kosher meat markets and delicatessens.

Kabanos
Polish kabanos
Alternative namesCabanossi, kabana, cabano
TypeSausage
CourseAppetizer, main
Place of originPoland[1][2][3]
Serving temperatureHot, Cold
Main ingredientsPork
  •   Media: Kabanos

Etymology and history edit

The name comes from the word kaban, an old obsolete term used in eastern parts of Poland for a young male pig fattened with potatoes specially for making this kind of sausage (hence kabanos - "made of kaban"). The word kaban with a similar meaning is also present in other neighbouring languages; it was initially loaned from Turkic languages where it denotes a boar.[4]

Kabanosy are known to have been produced since medieval times at least, and because of their long-lasting capabilities they were considered perfect food for soldiers and travellers, which is reflected by kabanos' design traits: thinness, usually very extended length, and shape in which they are always kept. According to some historians, they were hung around the neck (like a necklace), allowing horsemen to eat on the go without stopping for a food break. For the same reason, they were also used as hiking food and are very common among Polish Highlanders. Tighter, smaller wraps of long kabanosy - as sold nowadays - were also common among foot soldiers (and travellers). Smaller kabanos wrapping allowed it to be "worn" on a wrist and eaten while marching.

Nowadays, kabanosy are made using different spices, and come in many different flavours. Before the 20th century, various spices were also being used in the production of kabanosy, giving them locally distinct tastes, which differed between various regions of Poland.

Modern times edit

Production of kabanosy requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage, which is known today as the "minimum of 3:2 ratio". This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage, which evaporates during the long process of meat smoking.[5] Nowadays almost every Polish manufacturer of kabanosy describes on the packaging at which ratio their sausage was made; for example, the manufacturer Kania states that "157 grams of meat was used to make 100 grams of kabanosy".[6]

The two main types of kabanosy include a slightly "softer" and more common type (smoked much less, just for the taste), and a "harder" type (much drier than the softer ones), which are smoked for a very long time, basically until bending the sausage becomes difficult (to the point that it cracks when someone attempts to bend it). Because of the long and thorough smoking process, the "harder kabanos" type is extremely long-lasting and does not spoil as quickly as most other meats without preservatives.

Furthermore, kabanosy are also categorized into two other main types, depending on the amount of spices used: "hot" (very spicy) and "mild" (less spicy). Both "harder" and "softer" types of kabanosy come in "hot" or "mild", since the "hardness" of the sausage comes only from the length of its smoking time, but otherwise the two are made of the same ingredients.

According to modern recipes, kabanosy are currently seasoned with different spices, such as black pepper, chili, and others. Unlike other meats, these sausages are typically eaten alone as an appetiser or are often served with cheese. Although kabanosy can be cooked with other food, they are usually served cold only. Only if no other meat were available to Polish travelers or soldiers would they then have sliced kabanos into small pieces to cook them with vegetables, buckwheat, millet, potatoes, or whatever else was available.

In recent years, some manufacturers have created sausages made with the same process as kabanosy, but have substituted the traditional pork with other meat (mainly poultry). Due to their distinct shape and look, they are often called kabanosy, too, with the addition of the name of the meat they contain, e.g. kabanosy z kurczaka, "chicken kabanosy".

Serving edit

 
German cabanossi

It is commonly cut into bite-sized chunks and eaten cold as an appetiser or snack, often with cheese and crackers. Small cabanossi, called minicabanossi, are also available. Sliced cabanossi is also a popular pizza topping.

Distribution edit

The kabanos sausage is mostly found in Southern, Central and Eastern European countries from the Adriatic Sea to the Baltic states, and is also very popular in Australia, New Zealand, South Africa, Israel, and Peru, where the sausage is one of the most prevalent dried sausages. In Central and Eastern Europe, kabanos is mostly consumed as a snack. In Israel, because of dietary laws (Jewish kashrut and Muslim halal), kabanos sausage is almost exclusively made of chicken and/or turkey. Kabanos is also fairly popular in Colombia, where it is called cábano.

Traditional Speciality Guaranteed: Kabanosy staropolskie edit

After the accession of Poland to the European Union, Poland and Germany became involved in a trade dispute over the name kabanos (due to a German claim to the traditional Polish recipe).[7] In 2011, when Polish manufacturers submitted scientific proofs of Kabanos' Polish origins, the EU registered Kabanosy staropolskie as a Traditional Speciality Guaranteed on request of Poland.[8] This status does not forbid manufacturers from other countries to produce and sell kabanos under that name, but demands that when using the name "Kabanosy staropolskie", it is made according to specified "time-honoured recipes".[9]

See also edit

References edit

  1. ^ Tomnay, Susan (19 April 1997). Recipe Encyclopedia. Crescent Books. ISBN 9780517184424. Retrieved 19 April 2019 – via Google Books.
  2. ^ "Polish Kabana Spice Pack". Country Brewer. Retrieved 19 April 2019.
  3. ^ "Cabanossi". www.bell1869.com. Retrieved 19 April 2019.
  4. ^ Max Vasmer (1953–1958). "Кабан". Russisches etymologisches Wörterbuch (in German). Heidelberg: Winter. Russian translation by Oleg Trubachyov: "Кабан". Этимологический словарь русского языка. Moscow: Progress. 1964–1973.
  5. ^ . Prawdziwe Mistrzostwo. Archived from the original on 13 April 2014. Retrieved 1 November 2015.
  6. ^ . Zakład Mięsny Kania. Archived from the original on 4 March 2016. Retrieved 1 November 2015.
  7. ^ "Polish-German War Over Kabanosy". TVN24. 30 August 2010. Retrieved 1 November 2015.
  8. ^ "Poland has won the war over Kabanosy". TVP Info. 22 September 2011. Retrieved 1 November 2015.
  9. ^ Stratis G. Camatsos (27 Sep 2011). . NewEurope. Archived from the original on 6 March 2016. Retrieved 1 November 2015.

External links edit

    January 01, 1970
    kabanos, kabana, redirects, here, language, bariai, language, confused, with, cabana, plural, kabanosy, also, known, cabanossi, kabana, long, thin, sausage, usually, made, pork, which, originated, poland, they, smoky, flavor, soft, very, texture, depending, fr. Kabana redirects here For the language see Bariai language Not to be confused with Cabana Kabanos k e ˈ b ae n e s plural kabanosy also known as cabanossi or kabana is a long thin dry sausage usually made of pork which originated in Poland They are smoky in flavor and can be soft or very dry in texture depending on freshness Typically they are quite long 60 cm 24 in but very thin with a diameter around 1 cm 0 39 in and folded in two giving them a characteristic appearance Versions made of chicken and turkey are staples in kosher meat markets and delicatessens KabanosPolish kabanosAlternative namesCabanossi kabana cabanoTypeSausageCourseAppetizer mainPlace of originPoland 1 2 3 Serving temperatureHot ColdMain ingredientsPork Media Kabanos Contents 1 Etymology and history 2 Modern times 3 Serving 4 Distribution 5 Traditional Speciality Guaranteed Kabanosy staropolskie 6 See also 7 References 8 External linksEtymology and history editThe name comes from the word kaban an old obsolete term used in eastern parts of Poland for a young male pig fattened with potatoes specially for making this kind of sausage hence kabanos made of kaban The word kaban with a similar meaning is also present in other neighbouring languages it was initially loaned from Turkic languages where it denotes a boar 4 Kabanosy are known to have been produced since medieval times at least and because of their long lasting capabilities they were considered perfect food for soldiers and travellers which is reflected by kabanos design traits thinness usually very extended length and shape in which they are always kept According to some historians they were hung around the neck like a necklace allowing horsemen to eat on the go without stopping for a food break For the same reason they were also used as hiking food and are very common among Polish Highlanders Tighter smaller wraps of long kabanosy as sold nowadays were also common among foot soldiers and travellers Smaller kabanos wrapping allowed it to be worn on a wrist and eaten while marching Nowadays kabanosy are made using different spices and come in many different flavours Before the 20th century various spices were also being used in the production of kabanosy giving them locally distinct tastes which differed between various regions of Poland Modern times editProduction of kabanosy requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage which is known today as the minimum of 3 2 ratio This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage which evaporates during the long process of meat smoking 5 Nowadays almost every Polish manufacturer of kabanosy describes on the packaging at which ratio their sausage was made for example the manufacturer Kania states that 157 grams of meat was used to make 100 grams of kabanosy 6 The two main types of kabanosy include a slightly softer and more common type smoked much less just for the taste and a harder type much drier than the softer ones which are smoked for a very long time basically until bending the sausage becomes difficult to the point that it cracks when someone attempts to bend it Because of the long and thorough smoking process the harder kabanos type is extremely long lasting and does not spoil as quickly as most other meats without preservatives Furthermore kabanosy are also categorized into two other main types depending on the amount of spices used hot very spicy and mild less spicy Both harder and softer types of kabanosy come in hot or mild since the hardness of the sausage comes only from the length of its smoking time but otherwise the two are made of the same ingredients According to modern recipes kabanosy are currently seasoned with different spices such as black pepper chili and others Unlike other meats these sausages are typically eaten alone as an appetiser or are often served with cheese Although kabanosy can be cooked with other food they are usually served cold only Only if no other meat were available to Polish travelers or soldiers would they then have sliced kabanos into small pieces to cook them with vegetables buckwheat millet potatoes or whatever else was available In recent years some manufacturers have created sausages made with the same process as kabanosy but have substituted the traditional pork with other meat mainly poultry Due to their distinct shape and look they are often called kabanosy too with the addition of the name of the meat they contain e g kabanosy z kurczaka chicken kabanosy Serving edit nbsp German cabanossi It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack often with cheese and crackers Small cabanossi called minicabanossi are also available Sliced cabanossi is also a popular pizza topping Distribution editThe kabanos sausage is mostly found in Southern Central and Eastern European countries from the Adriatic Sea to the Baltic states and is also very popular in Australia New Zealand South Africa Israel and Peru where the sausage is one of the most prevalent dried sausages In Central and Eastern Europe kabanos is mostly consumed as a snack In Israel because of dietary laws Jewish kashrut and Muslim halal kabanos sausage is almost exclusively made of chicken and or turkey Kabanos is also fairly popular in Colombia where it is called cabano Traditional Speciality Guaranteed Kabanosy staropolskie editAfter the accession of Poland to the European Union Poland and Germany became involved in a trade dispute over the name kabanos due to a German claim to the traditional Polish recipe 7 In 2011 when Polish manufacturers submitted scientific proofs of Kabanos Polish origins the EU registered Kabanosy staropolskie as a Traditional Speciality Guaranteed on request of Poland 8 This status does not forbid manufacturers from other countries to produce and sell kabanos under that name but demands that when using the name Kabanosy staropolskie it is made according to specified time honoured recipes 9 See also editList of sausages List of dried foods List of smoked foodsReferences edit Tomnay Susan 19 April 1997 Recipe Encyclopedia Crescent Books ISBN 9780517184424 Retrieved 19 April 2019 via Google Books Polish Kabana Spice Pack Country Brewer Retrieved 19 April 2019 Cabanossi www bell1869 com Retrieved 19 April 2019 Max Vasmer 1953 1958 Kaban Russisches etymologisches Worterbuch in German Heidelberg Winter Russian translation by Oleg Trubachyov Kaban Etimologicheskij slovar russkogo yazyka Moscow Progress 1964 1973 Kabanosy tradycyjny specjal z Polski Prawdziwe Mistrzostwo Archived from the original on 13 April 2014 Retrieved 1 November 2015 ZM Kania Kabanosy Zaklad Miesny Kania Archived from the original on 4 March 2016 Retrieved 1 November 2015 Polish German War Over Kabanosy TVN24 30 August 2010 Retrieved 1 November 2015 Poland has won the war over Kabanosy TVP Info 22 September 2011 Retrieved 1 November 2015 Stratis G Camatsos 27 Sep 2011 Kabanos sausages obtain EU certification Germany withdraws its objection NewEurope Archived from the original on 6 March 2016 Retrieved 1 November 2015 External links editRecipe Retrieved from https en wikipedia org w index php title Kabanos amp oldid 1169325843, wikipedia, wiki, book, books, library,

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