Internationally known as Carniolan or Krainer sausage, Kranjska klobasa originates from the historical region of Kranjska, once the Duchy of Carniola, a crown land of the Austrian Empire.

It has the perfect meat-to-bacon ratio: at least 80% coarsely ground good-quality pork cuts (leg, shoulder, neck) and 20% bacon (back fat), seasoned with salt from the Sečovlje saltern, black pepper, and garlic. Funneling the meat mixture into natural casings forms 12-16 centimeter long sausages that are twisted into links, tied, and held together by a wooden skewer.

The links are then pasteurized and hot-smoked until they reach a moderate reddish-brown color. To achieve what is known as the signature flavor of Kranjska klobasa, it's recommended not to boil it, as this would mean overcooking it, but to simply warm it up in hot water.

Traditionally, this famous Slovenian product with a mild, smoky aroma is best enjoyed accompanied by sauerkraut and mustard.