Dimljena domaća budimska kobasica

We produce our Budim sausage with the goal of combining tradition, quality, and simplicity of flavor. For over 30 years, we've been making it in our facility using the same tried-and-true recipe — without unnecessary additives, with careful attention to every step of the process.

We use only the highest quality, first-grade pork and beef. The smoking process lasts a minimum of 20 days, exclusively over beechwood, at temperatures up to 20°C. This gives the sausage a pleasant aroma, a full yet mild flavor, and a perfect texture.

Budim sausage is ideal for those who appreciate a classic, well-balanced cured meat product — authentic, natural, and crafted with great care and dedication.