Kabanosy Staropolskie is a traditional Polish dry sausage that carries the Gwarantowana Tradycyjna Specjalność (GTS) label, awarded by the European Union. This label confirms that the product meets strict criteria in terms of composition, production methods, and historical significance.

Kabanosy, as we know them today, became popular in Poland during the 1920s and 1930s, and during the PRL era, they gained the status of a national delicacy. Kabanosy Staropolskie is made from high-quality pork meat in the right proportions. The meat is finely chopped and cured using a dry method for about 48 hours.

Then, natural spices are added: black pepper, caraway, nutmeg, and sugar. The mixture is stuffed into natural sheep casings, smoked with cold smoke, cooked to an internal temperature of at least 70°C, and then dried for 3–5 days under controlled conditions.