TABLE OF CONTENTS
Best European Sausage Types
Petrovački kulen is a traditional sausage originating from Bački Petrovac, hence the name. The sausage is made from pork, and the only additions include hot paprika and salt. However, some producers still use garlic and cumin in the production process.
A whole pig is commonly used to produce Petrovački kulen, usually with a ratio of 80% meat to 20% back fat. This meat product has a strong Slovakian culinary influence because they moved to Petrovac in the late 18th century. It's recommended to serve this spicy sausage sliced and paired with homemade bread and local cheese.
Slavonski kulen is the best-known delicacy of eastern Croatian cuisine. It is a cured sausage made from prime cuts of pork combined with carefully selected spices including red paprika and garlic. Kulen has a strong smoky flavor with the aromas of paprika and pepper.
Slavonian type of kulen must be produced using the meat of pigs that have been raised in Slavonia. Only the premium cuts of pork are used in the making of this sausage and every step of the production process is kept separated from that of all other sausages.
VARIATIONS OF Slavonski kulen
THE BEST Slavonski kulen Sausages
Beja paio sausage is a smoked meat product made from pork of the Alentejo breed of pigs. Roughly 70-90% of the sausage consists of lean meat, while the remaining 10-30% is fat. The pork meat and fat are diced and mixed with water, garlic, paprika, and salt before being stuffed into sausage casings.
The smoking process lasts for several days, and is carried out at a low temperature using local oak wood. Paio has a firm consistency and a pleasant, delicate flavor that is savory and slightly spicy. Served with bread, this sausage is a traditional meal that is brought to the fields by local farmers during the harvest.
Baranjski kulen is a premium cured meat sausage made from the best cuts of pork meat combined with salt, hot and mild red paprika, and garlic. Kulen has been traditionally produced in the northeastern part of Croatia for generations and is known for its unique spicy and smoky flavor.
This type of kulen may (but need not) be produced using pork meat and fat from pigs that have been raised in Baranja. The kulen matures for at least nine months, during which it gets smoked and dried. Sometimes, to make it even more dry, kulen sausages mature covered in ashes.
'Nduja is a traditional spicy, spreadable pork sausage from Calabria, believed to originate in a small town of Spilinga. Known for its fiery flavor, creamy texture, and versatility in cooking, 'nduja originated in rural Calabria as a way for farmers to utilize less desirable cuts of pork by mixing them with a high concentration of chili peppers for preservation and flavor.
It is typically made from pork fat, meat (especially shoulder or belly), and an abundance of Calabrian chili peppers, which give it its distinctive red color and intense spiciness. The high fat content results in a soft, spreadable texture, setting it apart from traditional cured sausages.
THE BEST 'Nduja Sausages
Ventricina is a renowned Italian cured sausage, produced in the regions of Abruzzo and Molise. There are two main, significantly different varieties of this Italian delicacy produced in Abruzzo. Ventricina del Vastese is a hard, cured sausage made with coarsely chopped lean pork, garlic, sweet and spicy pepper, black pepper, and wild fennel seeds - it is usually enjoyed thickly sliced and paired with crusty bread.
On the other hand, ventricina Teramana is a soft, spreadable variety made with fattier parts of pork, lard, garlic, rosemary, fennel seeds, peperoncini, orange zest, and salt. It is best enjoyed spread over slices of homemade bread and paired with a glass of local red wine.
VARIATIONS OF Ventricina
Csabai kolbász or Csabai vastagkolbász is a cylindrical sausage made with pork from pigs that have been fattened to a minimum weight of 135 kg. What makes this sausage unique is the manual boning method during the production, where all of the sinews are removed, thus ensuring the best quality of the meat.
The pork meat and fat are minced, then combined with paprika, garlic, caraway, and salt and filled into casings, after which the sausage is smoked, cured, and dried. It slices easily and has a hot, smoky and spicy flavor (due to the paprika and the smoke treatment).
Kulen is an authentic Croatian product made with a combination of pork, seasonings, and spices (such as salt and paprika) in pork casings. Kulenova seka, or kulen's sister, as the name suggests, is made with the same ingredients, but it is dried in a thinner casing, so it matures earlier than kulen.
It pairs well with milder cheeses and crusty bread.
Skilandis is a high quality, cured and cold-smoked pork meat product made throughout Lithuania. Pork and lard are coarsely diced by hand, and after the meat has matured, it is stuffed into a pig's stomach casing and bound by rope giving the final product its distinctive, rounded shape.
Additionally, spices such as garlic, black pepper, caraway, bay leaves, nutmeg, or juniper berries are added to the meat mixture. The flavor of this sausage is acidic, salty, smoky, mildly spicy and savory, with a unique aroma that develops during the long process of maturing and drying.
Pirotska peglana kobasica or Pirot ironed sausage is made with the meat of older animals such as sheep, goats, and donkeys. Beef is also commonly used, and while the ratio of different types of meat has never been strictly defined, pork is never used.
The sausage is flavored with a combination of different spices, and even though they are a secret of every individual producer, it is known that garlic and crushed pepper are frequently used, because this sausage should be hot, or at least slightly spicy.
TABLE OF CONTENTS
Best European Sausage Producers
Embutidos Entrepeñas is a family-owned company with over 60 years of tradition, dedicated to the artisanal production of premium cured meats in the heart of the Spanish region of León. Located in the picturesque village of Geras de Gordón, at an altitude of 1,200 meters, the company benefits from exceptional climatic conditions that allow for the natural drying and aging of its meat delicacies.
A perfect blend of traditional techniques and modern quality standards makes each product authentic and unique. Their Cecina de León I. G. P., a delicately cured beef ham with a protected geographical indication, is renowned for its rich flavor and perfect texture, while Chorizo de Geras represents the region’s gastronomic heritage, crafted using time-honored recipes that preserve its intense aroma and distinctive spicy notes.
AWARDS
Great Taste Awards - 3 stars
2024, 2023, 2022
BEST Embutidos Entrepeñas Meat Products
Maison Conquet is a family-run butcher shop and producer of cured meats, located in Laguiole, in the Aveyron region of France. Founded in 1950 by Paul Conquet, the company has grown over three generations into a symbol of quality and authenticity in the meat industry.
Specializing in Aubrac beef, renowned for its exceptional flavor and tenderness, Maison Conquet offers a wide range of products, including fresh meats, traditional sausages, cured meats, pâtés, and ready-to-eat dishes made using time-honored recipes.
BEST Maison Conquet Meat Products
Hatecke is a family-run butcher shop with a long-standing tradition, located in the heart of the Swiss Alps in the canton of Graubünden. Their philosophy is built on a fusion of artisanal craftsmanship, exceptional meat quality, and a commitment to sustainability.
Hatecke is renowned for its meticulous selection of meat, sourced exclusively from local farms and wild game from the pristine Alpine environment. Their offerings include premium cured meats such as Bündnerfleisch, a traditionally air-dried beef specialty from the region, Salsiz dry sausages, and exclusive cuts of venison and other game meats.
BEST Hatecke Meat Products
Emmanuel Chavassieux is a renowned French artisan, celebrated for his expert craftsmanship in producing traditional cured meats, particularly his saucisson au couteau (knife-cut sausage). Based in Sorbiers, in the Auvergne-Rhône-Alpes region, he adheres to time-honored techniques and sources only premium-quality ingredients to create exceptional flavors and textures.
Chavassieux has gained wide recognition among gourmet enthusiasts for his commitment to authenticity and artisanal approach to charcuterie. His sausages are praised for their rich flavors and outstanding quality, making them a highly sought-after delicacy.
BEST Emmanuel Chavassieux Meat Products
Casa do Porco Preto is a renowned Portuguese producer specializing in Presunto de Barrancos DOP, a dry-cured ham made from free-range Alentejano black pigs. Located in the Alentejo region, the company emphasizes sustainable farming practices, allowing pigs to roam freely and feed on acorns, which enhances the flavor of the meat.
Their presunto is aged for extended periods, often over 24 to 36 months, resulting in an intense, nutty, and melt-in-the-mouth flavor. Casa do Porco Preto has received numerous accolades for its dedication to artisanal craftsmanship and adherence to traditional curing methods.
BEST Casa do Porco Preto Meat Products
Artigianquality is a family-owned Italian company dedicated to preserving tradition and delivering the finest quality mortadella. Based in Bologna, the birthplace of this iconic delicacy, Artigianquality combines generations of expertise, artisanal craftsmanship, and carefully selected ingredients to create products of unparalleled flavor and texture.
Their range includes classic mortadella, crafted following traditional recipes, as well as organic mortadella "Sette Chiese", designed for those who appreciate natural and wholesome delicacies. Every product is handmade and naturally matured, ensuring a rich, full-bodied taste that embodies the essence of Italian gastronomy.
BEST Artigianquality Meat Products
Jacky Leduc is a renowned French producer of cured meats, with a rich tradition dating back to 1936. Based in the heart of Normandy, in the town of Le Teilleul, this family-owned business has built a strong reputation for the exceptional quality of its products, crafted using traditional recipes and artisanal techniques.
The company’s signature product is the famous Andouille de Vire, a smoked sausage characteristic of the Normandy region, prepared with carefully selected ingredients and smoked over beechwood. In addition, Jacky Leduc offers a wide range of charcuterie specialties, including hams, pâtés, rillettes, blood sausages, and products made from pork, poultry, and tripe.
BEST Charcuterie Jacky Leduc Meat Products
Metzgerei Burkhardt is a family-owned butchery with a long-standing tradition, founded in 1961 in Mannheim, where the third generation continues to passionately craft premium-quality meat products. Their dedication to the craft and commitment to excellence have earned them numerous prestigious awards, including the titles of German and European champion in white sausage making.
They are particularly renowned for their seamless blend of tradition and innovation, constantly refining their recipes to satisfy even the most discerning connoisseurs of fine meats. Their selection includes a wide range of fresh and cured meats, all prepared according to carefully guarded family recipes, with an unwavering focus on quality.
BEST Metzgerei Burkhardt Cooked Sausages
Pascal Flori is a renowned producer of traditional Corsican cured meats, known for his unwavering commitment to quality and the preservation of authentic production methods. His charcuterie, located in the heart of Corsica in Murato, specializes in delicacies such as lonzo, coppa, figatellu, and saucisson, all crafted according to time-honored recipes passed down through generations.
By using only the finest ingredients and adhering to traditional drying and smoking techniques, Flori ensures that the distinctive and rich flavors of Corsican gastronomy are preserved. His passion for the craft is evident in every product, and connoisseurs of fine charcuterie around the world recognize his dedication to artisanal methods and the exceptional taste of his carefully curated selection of cured meats.
BEST Pascal Flori Meat Products
La Ferme du Montet is a family-owned farm located in the Gers region of France, renowned for producing high-quality agricultural products. Their offerings include various types of meat and charcuterie, made using traditional methods that ensure authentic flavor and superior quality.
The farm is particularly known for raising Black Gascon pigs in open-air conditions, which contributes to the unique taste of their products. In addition, La Ferme du Montet also offers beef products as well as a variety of cured meats, including dry sausages and other delicacies.
BEST Ferme du Montet Meat Products
TABLE OF CONTENTS
Best European Sausages
Chorizo de León is a premium cured meat product, a symbol of the gastronomic heritage of the León region, known for its intense flavor, rich aroma, and traditional preparation methods. It is made from carefully selected cuts of pork and fat, seasoned with authentic Pimentón de La Vera smoked paprika, sea salt, and natural garlic, giving it its distinctive character and lasting juiciness.
After seasoning, the chorizo is stuffed into natural casings and undergoes a slow drying process in the pure mountain air, with a light oak wood smoking, which enhances its unique aroma and full-bodied taste. Every bite delivers the perfect balance between spicy notes and the delicate texture of the meat, creating a gastronomic experience that delights lovers of authentic cured specialties.
AWARDS
Great Taste Awards - 3 stars
2024
Maison Conquet Saucisse Sèche Traditionnelle is a premium dry sausage made from carefully selected cuts of pork, following a family recipe passed down through generations. It is hand-cut, stuffed into natural casings, and air-dried in the ideal climatic conditions of the Aubrac region, giving it a unique texture and rich, intense flavor.
Thanks to its slow curing process, the sausage develops delicate aromas that reflect the tradition and expertise of master butchers. Prepared with simple and natural ingredients, this sausage is perfect for enjoying authentic French delicacies, whether served with cheese, bread, and wine or as part of a gourmet charcuterie board.
Saucisson de Porc Gascon is a premium dry sausage made from 100% Gascon black pork, renowned for its exceptional quality and rich flavor. This product is the result of the passion and expertise of Maison Duler, where pigs are raised on an agro-ecological farm, roaming freely through forests and pastures while feeding on organic fruits such as apples and plums.
The sausage is handcrafted without artificial additives, using only natural ingredients like sea salt and organic pepper. After a careful two-month drying process in traditional cellars, the sausage develops a unique texture that combines crispness with melt-in-the-mouth softness, offering an unparalleled gastronomic experience.
Chorizo Cular de Bellota from Puente Robles is a premium Iberian sausage, meticulously crafted from the meat of acorn-fed Iberian pigs, which contributes to its rich and intense flavor. This traditional cured delicacy is made following carefully preserved recipes, using only the finest natural ingredients, including high-quality meat, salt, and expertly selected paprika that enhances the sausage with its distinctive spicy notes.
The drying and aging process is precisely timed to allow the development of complex aromas and a perfect balance between juiciness and firm texture. Naturally smoked, this chorizo captivates with its deep reddish color, rich aroma, and bold, well-rounded flavor that unfolds gradually with every bite.
AWARDS
Concours International de Lyon - Gold
2025
Finoch is a premium dry-cured meat product that combines the unique flavors of wild game with the refreshing notes of fennel. This delicacy is carefully crafted from the finest venison sourced from Switzerland, Austria, and Germany, along with wild boar from the EU, creating a rich and layered taste.
The natural curing and aging process in traditional stone cellars allows the full depth of flavors to develop, resulting in a perfect texture and an intense, well-balanced aroma. Sea salt and a selection of carefully chosen spices enhance the natural taste of the meat, while fennel adds a subtle anise-like note, bringing an extra dimension of sophistication to every bite.
Saucisson Sec d'Auvergne is a high-quality cured meat specialty, crafted using the traditional methods of artisan Emmanuel Chavassieux. This dry-cured sausage reflects the rich butchery heritage of the Auvergne region, renowned for its authentic and bold flavors.
The preparation of this saucisson sec begins with the careful selection of the finest pork, which is hand-cut with a knife (au couteau) to achieve perfect texture and natural juiciness. The meat is then seasoned with sea salt, garlic, and carefully chosen aromatic herbs, stuffed into natural casings, and left to cure for several weeks.
Saucisson Sec à l'Ancienne is a premium dry-cured sausage, crafted using a traditional recipe that has been passed down for generations. This product embodies the true spirit of artisanal charcuterie, using only the finest ingredients and curing methods that ensure a rich aroma and authentic flavor.
Made from carefully selected pork, it is hand-cut to preserve its natural texture and full-bodied taste. The meat is then seasoned with sea salt, garlic, and a blend of carefully chosen spices, before being stuffed into natural casings and left to mature for several weeks under ideal conditions.
Saucisse sèche artisanale perche is a traditional artisan sausage made following an ancestral recipe from the Aveyron region. This sausage is crafted using high-quality pork from French-origin pigs, natural casings, and a combination of ingredients such as red wine, garlic, and pepper.
It is dried on a wooden pole, which gives it its characteristic taste and texture. This unique drying process and the careful selection of ingredients make it a true reflection of Aveyron's rich charcuterie heritage.
Saucisse Sèche Artisanale from Maison Duculty is a traditional French dry sausage made with 100% fresh pork meat, seasoned with salt, spices, dextrose, and garlic, and air-dried for 3 to 6 weeks in the mountains of the Pilat Regional Park. This artisanal sausage is recognized for its rich flavors and smooth texture, which develop naturally during the aging process. he sausage is carefully crafted without any artificial coloring or allergens, ensuring a pure and authentic taste.
Available with customized aging options to suit personal preferences, Saucisse Sèche Artisanale is a true representation of traditional craftsmanship.
AWARDS
Concours International de Lyon - Gold
2025
Montesierra’s Chorizo de Bellota Ibérico is a premium Spanish cured sausage made from acorn-fed Iberian pigs, raised free-range in the oak forests (dehesas) of Andalusia. This chorizo is crafted using select cuts of Iberian pork, seasoned with paprika (pimentón), garlic, and sea salt, then slowly cured to develop a deep, complex flavor.
The presence of Bellota (acorn) in the diet of the pigs imparts a subtle nutty sweetness and rich marbling, characteristic of top-tier Iberian products. With a perfect balance of smokiness, spice, and tenderness, it’s ideal for tapas, charcuterie boards, or gourmet pairings with red wine.
AWARDS
Concours International de Lyon - Gold
2025
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 European Sausages” list until April 05, 2025, 3,825 ratings were recorded, of which 2,514 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.