Gyulai Kolbász 250g - Hungarian Smoked Sausage

Gyulai kolbász is a traditional Hungarian smoked pork sausage, seasoned with paprika and garlic for a rich, savoury flavour and aromatic, smoky finish.

What Is Gyulai Kolbász?

Gyulai kolbász is one of Hungary’s most celebrated sausages and a classic of Hungarian charcuterie. Named after the town of Gyula in south-east Hungary, it is made from premium pork and pork belly bacon, seasoned with Hungarian paprika and a traditional blend of spices.

Its dry-curing and slow cold smoking over hardwood create the characteristic deep red colour, rich paprika aroma and satisfying balance of smokiness, pork and warming spice.

Its flavour is savoury and warmly spiced rather than aggressively hot. The richness of the pork and gentle hardwood smoke keep the paprika character rounded and balanced.

The protected name Gyulai kolbász has PGI status, recognising its defined traditional recipe and geographical connection with Gyula. It is also known as Gyulai pároskolbász, meaning "paired sausage", reflecting the traditional linked-pair format in which this style of sausage is often available.

How to Use Gyulai Kolbász

Gyulai kolbász is cured and cold-smoked, so it is ready to eat. It also works beautifully as a deeply flavoured cooking sausage in warming Hungarian dishes.

• Serve it as part of a generous Hungarian breakfast platter with fresh bread, tomatoes, peppers and a spoonful of mustard.
• Add slices to sandwiches, toasties, scrambled eggs or omelettes for an easy savoury lunch.
• Use thin slices as a pepperoni-style topping for pizzas and flatbreads.
• Dice into bean goulash, soups or stews, letting its smoky paprika flavour enrich the dish.
• Use sliced Gyulai kolbász in our Hungarian layered potato recipe for a deeply smoky, paprika-rich version of this classic comfort dish.
• Enjoy with dark rye bread, mustard and a selection from our pickles collection for a satisfying European pub-style snack.
• Arrange on a charcuterie board with cheese, pickles and slices of Pick Salami for an authentic tasting board.

Serving Tip

Take Gyulai kolbász from the fridge 15–20 minutes before serving so its paprika aroma can fully develop. Leave the natural thin pork casing on: it is tender, edible and gives the sausage its traditional snap.

Where Does It Come From?

Gyulai kolbász originates from Gyula, a historic town in south-east Hungary with a long tradition of pork butchery and sausage-making. Its climate and established local curing expertise helped shape the style now recognised across Hungary and beyond.

For a closer look at the distinctive qualities of Gyulai kolbász, Pick Winter Salami and other Hungarian cured meats, read our guide to Hungarian salami and kolbász.

Ingredients & Nutritional Information

Ingredients: Pork meat, pork belly bacon, salt, pork casing, paprika, spices, antioxidant: ascorbic acid; sugar, preservative: sodium nitrite (less than 0.05%).

Meat content: 100g of finished product is made using 162g of pork meat.

Country of Origin: Hungary.

Storage: Keep refrigerated. Once opened, wrap well or store in an airtight container and consume within the period stated on the pack.