2/20/2026 | USA | politics | ✓ Verified - abcnews.com

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

#ironed sausage #Pirot Serbia #traditional cuisine #food heritage #Serbian delicacy #peglana kobasica #winter food

📌 Key Takeaways

Traditional Serbian ironed sausage has a unique horseshoe shape created through bottle-flattening technique
The delicacy received official recognition with a state certificate for regional excellence in 2022
The labor-intensive process requires about a month of careful preparation and daily flattening
Climate change and dwindling goat herds threaten the sustainability of this traditional craft

📖 Full Retelling

In Pirot, southeastern Serbia, traditional sausage makers continue crafting the famous 'peglana kobasica' or ironed sausage on February 20, 2026, preserving a culinary tradition that dates back at least a century and is believed to boost energy during the long winter months. The unique sausage, shaped like a horseshoe through a distinctive bottle-flattening technique, is a rich mixture of locally bred beef and goat meat loaded with garlic, hot pepper, and spices harvested from the nearby Stara Planina mountain. This delicacy has gained recognition beyond its regional origins, earning a state certificate in 2022 for regional excellence and origin, which requires producers to follow specific regulations to maintain the traditional quality standards. Marjan Savic, head of the ironed sausage producers' association, proudly declares it 'a supreme product' that stands among the best of its kind. The sausage-making process, described as 'hard labor,' involves meticulously removing all fat and connecting tissue from the meat before drying and flattening the sausages daily by hand for approximately a month until they achieve a dark color with the greyish surface characteristic of properly dried beef intestines. Despite growing demand and cultural significance, producers face challenges from dwindling goat herds and changing climate conditions that create warmer, more humid winters, potentially affecting the traditional drying process.

🏷️ Themes

Culinary tradition, Cultural heritage, Sustainable food production

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Deep Analysis

Why It Matters

The ironed sausage is a symbol of Pirot's culinary heritage and a source of local pride. Its production supports small-scale farmers and contributes to regional tourism. The craft also highlights challenges posed by climate change to traditional foodways.

Context & Background

The sausage, known as peglana kobasica, is made by pressing and drying meat into a horseshoe shape.
It has been produced for at least a century and received a state certification for regional excellence in 2022.
The craft relies on local beef and goat meat, and is threatened by dwindling goat herds and warmer winters.

What Happens Next

In the coming years producers may seek new markets and sustainable practices to offset goat shortages. Climate adaptation measures and support for small producers could help preserve this cultural food tradition.

Frequently Asked Questions

How is the sausage traditionally made?

The process involves cleaning the meat, stuffing it into casings, pressing it with a bottle to flatten it, and drying it for about a month.

Why is the sausage called 'ironed'?

The name comes from the bottle-flattening technique that gives the sausage its thin, horseshoe shape.

What challenges do producers face?

They face declining goat herds, warmer and more humid winters, and the need to meet certification standards.

Is the sausage exported?

It is mainly sold locally and at the annual fair, but there is growing interest from neighboring Bulgaria and potential for wider export.

Original Source

              A traditional sausage in the shape of a horseshoe is 'ironed' for dryness in southeastern Serbia A traditionally crafted spicy sausage in the town of Pirot in southeastern Serbia is said to lift both a person’s energy and spirits, especially during the long winter months By MARKO DROBNJAKOVIC Associated Press February 20, 2026, 12:07 AM PIROT, Serbia -- During long winter months, a traditionally crafted spicy sausage in the town of Pirot in southeastern Serbia is said to lift both a person's energy and spirits. The “ironed sausage” — or “peglana kobasica” in Serbian — is a rich mixture of selected meats loaded with seasoning and dried naturally. The name of the sausage is derived from a unique bottle-flattening technique that makes it thin and gives it a horseshoe shape. And though it has been part of Pirot's tradition through generations, the delicacy praised for high-quality meat and its sustainable, organic manufacturing has gained fame beyond this sleepy town near Serbia's border with Bulgaria. In 2022, Pirot's ironed sausage was awarded a certificate from the state food safety authorities for regional excellence and origin — a process that requires producers to follow a set of regulations in order to get the official stamp. “It is a supreme product,” Marjan Savic, who heads an association of ironed sausage producers, told The Associated Press. “Our sausage is one of the best, if not the best." Pirot's sausage-making tradition dates back at least a century, or perhaps even to the Ottoman era, which ended in the Balkans in 1913. In old times, sausage makers used meat from older animals to stuff the sausages and then dry them, sometimes hanging them on broomsticks in their sheds or attics. These days, there are around 35-40 certified producers in the area. They use locally bred beef and goat meat, adding garlic, hot pepper and spices harvested from the scenic Stara Planina mountain nearby. Making an ironed sausage is “hard labor,” Savic said. First, the meat must ...
            

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