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Pirot flattened sausage is a top specialty produced from the highest quality meat and was entered in the Register of geographical indications of the name as "Pirot flattened sausage" in 2022, and thus, in addition to Pirot carpet and Pirot cheese, it became the third protected Pirot brand.
It is supposed to date back to the time of the Turks. Carefully selected pieces of goat, sheep and beef, or "lean" types of meat, are used to make flattened sausage. Pork is not used at all, it spoils easily and there is a danger of developing microorganisms.. The meat is separated from all veins, fats, tallow and unwanted impurities, then ground and mixed with spices. Pirot flattened sausage must be hot or discreetly hot, because its magic is in anger. After filling, the sausage is tied in the shape of a horseshoe and dried in the air.The optimal temperature for drying sausages should be between minus five and plus five degrees, without moisture and great frost. That is why the best period for making flattened sausage is from the end of November to the end of December. During the drying period, sausages are ironed every two or three days (usually with a glass bottle), which is why they are called ironed, after which they get a horseshoe shape.In that way, water is expelled from the sausage, the meat is mixed and its longevity is ensured. Pirot ironed sausage is a product without preservatives, additives and artificial colors. It is not thermally processed and is not exposed to smoke. This is a complete ecological and traditional gastronomic product.
The event - Fair of Pirot flattened sausage, was launched in 2013. Manufacturers exhibit their products at more than 40 stands, and special juries and visitors after the tasting choose the best producers of this delicacy. In addition to ironed sausage, other domestic products are on display at the event - Pirot cheese, Pirot white cheese, vurda, skim milk, wine, homemade brandy, honey from Pirot and the surrounding area and from all over Serbia.
