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Current AffairsCzechs vs. Slovaks: The 'Diplomatic War' over sausages
Smoked meats have for years been a favourite part of the Czech diet, and
the varieties and producers are numerous. But if producers of cold meat in
Slovakia have their way, Czech manufacturers of famous foodstuffs like
"Lovecky salam" (a type of salami) and Spekacky (much-loved
campfire sausages) could soon be facing a stark choice: change your
methods, or change the names of your products. Slovak manufacturers,
following new regulations on foodstuffs within the European Union, have
sent an application to Brussels to have nine types of cold meat registered
as traditional products of their nation. If approved, the motion could have
a damaging impact on Czech agricultural produce.
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MagazineMagazine
Why are beer drinking competitions a thing of the past? The police in Opava
are patrolling the town on in-line skates, and the litter bin that burps -
the latest pub craze in the Czech Republic. Find out more in Magazine with
Daniela Lazarova.
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ABC of CzechFrom the smokehouse
Welcome to the ABC of Czech, our special language course, in which we look
at words connected with Czech food and cuisine. Today we'll take a look at
smoked or cured foods - uzeniny.
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