Top 3 Czech Sausages and Salamis

Naše Maso is a Prague-based butcher shop and bistro operating under the Ambiente group, known for concepts built around high-quality ingredients and a contemporary approach to Czech culinary tradition. The first location opened in 2014 on Dlouhá Street in central Prague, with the aim of reviving artisanal butchery and offering meat with transparent provenance. The producer focuses on Czech beef, Přeštice breed pork, and cured meat products prepared according to its own recipes. Naše Maso works with carefully selected Czech farmers and places strong emphasis on animal welfare, quality farming practices, and traditional meat processing methods. Beyond the classic butcher shop model, the concept also includes freshly prepared food served on-site, allowing visitors to enjoy burgers, sausages, meatloaf, steak tartare, and other straightforward meat specialties. Its range includes fresh meat, sausages, smoked products, ready-made meals, broths, sauces, and complementary cooking products. Naše Maso stands out for combining a butcher shop, delicatessen, and small bistro, making it one of Prague’s recognizable modern gastronomic destinations. Although it is not a historic producer with decades of heritage, Naše Maso has become an important part of Prague’s contemporary food scene by promoting local meat, artisanal recipes, and a transparent approach to sourcing.Expand

Špekáčky/špekačky is a short, plump golden-brown sausage which has been produced for more than 100 years in the Czech Republic. The production later spread throughout former Czechoslovakia and; therefore, the Slovak Republic and the Czech Republic jointly sought the protection of this sausage. There is a long tradition in these countries of roasting špekáčky/špekačky over an open fire outdoors. They are made with a mixture of pork, bacon, and beef with the addition of spices and seasonings such as ground black pepper, sweet paprika, garlic, nutmeg, and salt. Pieces of bacon must be unevenly distributed in the thicker mixture and collagen particles must be added to give the sausage its distinctive appearance when sliced. The sausages are dried and smoked in a smokehouse that gives them their distinctive color and smell. Their aroma can be described as mild when freshly smoked. They are traditionally eaten with a slice of bread and mustard. The sausages can also be pickled in jars with spices and onions.Expand

Lovecký salám or lovecká saláma is a special dark brown salami that's well known in the Czech Republic and the Slovak Republic as a traditional delicacy with a flat, rectangular shape and a distinctive flavor. The origin of the salami can be traced back to the beginning of the 20th century when it was made during winter in the Czech Republic. Today it is a popular product made all year round according to traditional recipes and methods of preparation. It is produced from a mixture of beef and pork with the addition of ground black pepper, sugar, garlic, ground cloves, and collagen casings. The process of cold smoking gives the lovecký salám its interesting aroma. The flavor of lovecký salám can be described as very spicy and salty. It is usually served with local cheeses and a glass of beer.Expand

Pražská klobása, or Prague sausage, is a smoked sausage from the Czech Republic distinguished by its high beef content. It features a medium thickness and a texture that is smooth yet dense. The flavor is savory and aromatic, defined by a distinct smoky character and notes of garlic. The filling consists primarily of beef blended with pork fat, seasoned with salt, curing agents, paprika, garlic, white pepper, and caraway, all encased in natural skins. It was developed by Prague butchers in the late 19th and early 20th century who refined production methods to create a product that was suitable for storage and transport while maintaining high quality. This evolution resulted in a sausage with a consistent structure and clean meat flavor that could withstand the smoking process. Making the sausage involves finely grinding the beef and pork fat separately before combining them. The meat is mixed with ice-cold water, spices, and curing salt until a binding emulsion is formed. This mixture is stuffed tightly into beef or hog casings and allowed to dry briefly to ensure the smoke adheres properly. Finally, the sausages are slow-smoked over hardwood at moderate temperatures until they are fully cooked and uniformly colored. Producers may adjust the ratio of beef to pork fat or alter the intensity of the garlic and paprika seasoning. Physical dimensions can also vary, with some versions made thinner for rapid cooking and others thicker for slicing. Pražská klobása can be eaten hot or cold. It is a staple at street stands and butcher shops, where it is commonly grilled or pan-fried and served with mustard, pickles, and bread. The sausage pairs excellently with Czech pale lagers, dark beers, or simple spirits, which complement the salty, smoky, and spiced profile without overpowering it.Expand