Kabana – Cheese & Pepper
Kabana Sausage
Although ours is not a dry salami, kabana is also referred to as “cabanossi.” These long, thin sausages were originally made in Poland, but we gave them a uniquely Australian flavour by using the best Australian meats and flavours, such as our cheese and pepper Kabana. The delicate texture and cheese and peppery flavour of the sausages are complemented by the rustic seasonings. To enhance the culinary experience, natural casings are employed. For the best kabana meat, choose The Meat-Inn Place Melbourne
Is Kabana a salami?
Although ours is not a dry salami, kabana is also referred to as “cabanossi.” These long, thin sausages were originally made in Poland, but we gave them a uniquely Australian flavour by using the best Australian meats.
What part of the pig is Kabana?
The best piece of pork to use for this sausage is shoulder. The ratio of lean to fatty pork is just about appropriate for this dish. Lean pork is processed via an 8 mm grinder plate in the original Polish government kabanos recipe, whereas fattier pig is ground through a 5 mm plate.
How long is kabana good for?
How should I put meat in the fridge? If you don’t like going to the shop every day, keep in mind that dry sausage, kabanos, salami, and hams may last longer in the fridge than other meats. The maximum storage time for meat in sausage casings is 3 days, and 2 days for synthetic casings, it really does depend on many factors, but we are just giving the best advice we can provide depending on the quality of your kabana.
