Špekáčky/špekačky is a short, plump golden-brown sausage which has been produced for more than 100 years in the Czech Republic. The production later spread throughout former Czechoslovakia and; therefore, the Slovak Republic and the Czech Republic jointly sought the protection of this sausage.
There is a long tradition in these countries of roasting špekáčky/špekačky over an open fire outdoors. They are made with a mixture of pork, bacon, and beef with the addition of spices and seasonings such as ground black pepper, sweet paprika, garlic, nutmeg, and salt.
Pieces of bacon must be unevenly distributed in the thicker mixture and collagen particles must be added to give the sausage its distinctive appearance when sliced. The sausages are dried and smoked in a smokehouse that gives them their distinctive color and smell.
Their aroma can be described as mild when freshly smoked. They are traditionally eaten with a slice of bread and mustard. The sausages can also be pickled in jars with spices and onions.
