Carpathian sausages and meat

Hutsul kovbasa, Transcarpathian hurka, blood sausage, paprika lard: how they are made, when, and where to buy them from craft producers.

HurkaMeat and sausages · TranscarpathiaTranscarpathian homemade sausage casing with rice or corn grits, liver, lungs, and cracklings. It was made on the day of pig slaughter.

Regional intangible heritageZakarpattia shovdarMeat and sausages · TranscarpathiaCold-smoked pork ham, aged for several months. The main meat of the Transcarpathian Easter basket; the broth is used to make dzjama.

Hutsul smoked meat (buzhenyna)Meat and sausages · Hutsul regionSalted and smoked meat: once predominantly lamb, today it is pork ham that Hutsuls prepare after winter slaughter for the holidays.

Hutsul sausageMeat and sausages · Hutsul regionHomemade sausage made from chopped pork with garlic in natural casing, smoked over wood. It is made after the slaughter and placed in the Easter basket.