According to a recipe proven over decades, beef and pork are refined with selected spices and paprika. The sausage meat is stuffed into the typical thin intestines, first roasted in a hot smoking machine and then cold smoked over beech wood and juniper berries for about two weeks. This gives the Cabanossi its typical spicy smoky taste. So it's no wonder that the Cabanossi is the favourite local sausage snack and excursion companion. From delicately spicy, classic or fiery - to tasty cheese combinations.