A traditional sausage in the shape of a horseshoe is ‘ironed’ for dryness in southeastern Serbia

In the southeastern Serbian town of Pirot, a distinctive culinary tradition is gaining recognition beyond local boundaries. The “peglana kobasica,” or “ironed sausage,” has become a source of regional pride and a growing attraction for food enthusiasts from across the Balkans.

This uniquely crafted sausage, known for its horseshoe shape and intense flavor profile, has been part of Pirot’s cultural identity for generations. In 2022, it received official certification from Serbian food safety authorities for regional excellence and origin, cementing its status as a premium artisanal product.

“It is a supreme product,” explains Marjan Savic, who heads an association of ironed sausage producers. “Our sausage is one of the best, if not the best.”

The sausage’s history is deeply embedded in the region’s past, with production techniques dating back at least a century, possibly even to the Ottoman era which ended in the Balkans in 1913. Traditional methods involved using meat from older animals, with sausages dried by hanging them from broomsticks in sheds or attics.

Today’s production maintains strict adherence to tradition while meeting modern food safety standards. The area now boasts between 35 and 40 certified producers who follow specific regulations to earn the official designation.

What makes this delicacy special is its meticulous preparation process. Producers use locally sourced beef and goat meat, carefully removing all fat and connecting tissue—what Savic describes as “probably the hardest part of the job.” The mixture is then enhanced with garlic, hot pepper, and spices harvested from the nearby Stara Planina mountain range.

The sausage’s distinctive name comes from its unique processing technique. After initial preparation, each sausage undergoes a daily hand-flattening procedure using glass bottles. This process, which creates the characteristic thin, horseshoe shape, serves multiple purposes.

“It takes about a month to get a dry, dehydrated product that is ready for consumption,” explains Misa Rajic, a producer who learned the craft from his grandfather. “The process helps further mix the meat inside the sausage and it helps with the drying because it extracts the moisture.”

The finished product has a dark color with a grayish casing made from beef intestines, which is removed before serving. Unlike many sausages that serve as main courses, the peglana kobasica is traditionally enjoyed almost like a digestif—after a full meal, including dessert. Locals slice it paper-thin and savor it slowly alongside robust red wine.

The growing popularity of this regional specialty has made Pirot’s annual sausage fair, held each January, a significant event that draws thousands of visitors, including many from neighboring Bulgaria. This tourism boost has brought welcome attention to the small Serbian town near the Bulgarian border.

However, despite increasing demand and recent recognition, producers face challenges that threaten the tradition. Dwindling goat herds in the region limit access to one of the key meat sources. Additionally, climate change has brought warmer, more humid winters to the area, complicating the traditional air-drying process that requires specific temperature and humidity conditions.

These environmental shifts pose a significant challenge for producers committed to maintaining authentic techniques while meeting growing market interest. As climate patterns continue to evolve, producers may need to adapt traditional methods while preserving the sausage’s distinctive character and quality.

For now, the ironed sausage remains a source of cultural pride for Pirot and a fascinating example of how traditional food production techniques can survive and thrive in the modern era, even as they face new challenges from changing environmental conditions and market demands.