Spišské párky is a smoked sausage that comes in sheep intestine casings which have been separated by twisting. It has been produced for more than a century in the Slovak Republic and was first made during the visit of the Hungarian nobility to the grand fair held by Spiš Castle, where a local butcher sold them and attracted significant attention with this specialty.

According to a traditional recipe, it is made with a mixture of fresh beef, fresh pork, pork rind, and spices such as sweet and hot paprika that give the sausage its pinkish-red color. The finished product is hung in a smoke room to dry and smoke and, therefore, has a unique aroma and flavor.

It is important to cook the sausage before consumption, keeping in mind that the water must not come to a boil, as the natural casing would burst. If the defined proportions of the ingredients are used in their production, Spišské párky should make a distinctive cracking noise when broken or bitten.

These sausages have a pleasant freshly-smoked aroma. Their taste can be described as fairly salty and slightly piquant. Spišské párky is a very popular product in the whole of former Czechoslovakia and beyond. It is best when served with mustard or other sauces and some fresh vegetables and cheese.