Vienna, 9 September 2019
I think my son was joking when he sent me a note after reading my post on Almdudler telling me that I should now write a post about cabanossi.
To quickly fill in readers who may not be familiar with the cabanos (by the way, one cabanos, two cabanossi), it is a form of dried sausage. It’s great for an after-school snack, and I’m sure there were many occasions when my wife bought the children a kabanos or two after school, washed down with an Almdudler (hence my son’s mischievous remark that a post on Almdudler necessarily required me to prepare a post on cabanossi). My wife would buy what seems to be the most popular brand for children, the KnabberNossi.
As for the contents of the package, the dried sausage waiting to be eaten, it looks like this.
There was a Russian girl at the children’s school who – my son claimed – was so enamoured by this brand that she was heard to exclaim, with a rather particular Russian accent, “Ah, Ke-Naber Nossi, they’re sooo gooood!” This expression of love for cabanossi became a bit of a family joke, but actually the Russian girl was completely right. The cabanossi my wife bought were really very good: dry but not too dry, spicy but not too spicy, crunchy but not too crunchy. If you were not careful, a good dozen of these thin dry sausages could quite easily disappear down one’s lug-hole in one sitting.
As I say, I think my son was joking when he suggested that I should write a post on cabanossi, but the problem is that I’m a bit of a nerd and after chuckling a little at my son’s suggestion I began to wonder what exactly this cabanos was. Recalling my son’s dictum every time we ask him to explain something that we think he knows something about (“Google it!”), my fingers strayed to the Safari button on my phone and I was soon off down one rabbit hole after another chasing the elusive cabanos.
What I found was a fascinating tale reflecting the general history of Central Europe from the 18th century down to modern times.
It seems that some form of cabanos-like dried sausage has existed in the Slavic regions of Central Europe since the Middle Ages. The great advantage of this kind of sausage – fruit of the particular way it is cured and smoked – is that it has a very long shelf-life. This, together with the fact that it is quite lightweight, made it an ideal food for travelers to carry on long journeys, hunters to carry on their expeditions into the forests, and armies and navies to carry as supplies for the troops and sailors.
Superimposed on these largely anonymous developments made by a myriad of humble people about a foodstuff which was useful in their lives were the geopolitical struggles of the warrior elites – all those emperors and kings and aristocrats in Central Europe who pursued their various goals of land-grabbing and aggrandizement over the centuries. I don’t propose to summarize what went on since the records began, it would be far too tedious and anyway not terribly relevant to our story. I will start in 1750, with this political map of Central Europe in that year.
As every reader can see, the Polish-Lithuanian Commonwealth dominated the region, at least as far as size goes. But it was a brittle, fragile polity, run in a most inefficient way. Catherine the Great, Empress of Russia, and Frederick the Great, King of Prussia, desired its territories, while Maria-Theresa, ruler of the traditional Hapsburg lands – Austria, Hungary and Bohemia, plus a few other bits and pieces – wanted to keep a balance between the powers in the region. The net result of all these maneuverings was the Partition of Poland. In three steps – executed in 1772, 1793, and 1795 – Russia, Prussia, and Austria carved the country up between them. Here is a cartoon of the time, showing the rulers of the three countries at work on the first of these partitions: Catherine, one one side, and Frederick and Joseph II (co-regent with his mother Maria-Theresa of Austria), on the other side (the fellow in between seeming to take off his crown is the last king of Poland, Stanisław August Poniatowski).
Frederick and Catherine were quite cheerful as they each grabbed a piece of the Polish pie. Maria-Theresa, who was really in charge and told her son Joseph what to do, felt guilty about it all but couldn’t let the other two get too big at her expense. As the cynical Frederick said, “she cries, but she takes”.
This was how political maps looked after the three partitions were completed. Poland was no more.
There was a moment of hope for the Poles when Napoleon entered the scene and tore up the political maps of Europe, but his defeat and the subsequent Congress of Vienna restored everything pretty much to the way it was. In Central Europe, the only thing that changed was that Russia managed to get an even bigger slice of Poland at the expense of Prussia and Austria.
Many of political, intellectual and cultural elite of Poland emigrated (among them Adam Mickiewicz, who wrote the great nationalistic poem Pan Tadeusz). Bohemia, which had managed to keep some independence under the Hapsburgs, was now integrated into the newly-created Austrian Empire. The Slavs of Central Europe groaned under the yoke (to use language from later, nationalistic times) of Vienna, Berlin, and Moscow (while the Slavic regions of South-Eastern Europe groaned under the yoke of Istanbul – but they do not seem to be part of the cabanos story, so we shall ignore them).
And what of the cabanos in all of this? To answer that question, I have to switch to an alternative spelling of the sausage, kabanos (plural, kabanosy). It seems that the kabanos as such (as opposed to other general cured and smoked sausages having kabanos-style properties) originated in Poland. Specifically, its homeland is in what is now eastern Poland, around the borders of what are now Lithuania and Russia. Farmers in that region bred pigs in a special way, making them eat potatoes (this marbles their meat, which gives – it is said – the kabanos a distinct taste). Since the Poles of that region called these pigs kaban, the sausage they made from it was called kabanos.
In the decades after Poland’s disappearance from the map, the kabanos migrated westward and southward, to Germany (through Prussia, I would imagine) and to Austria and Hungary in the heart of the Austro-Hungarian Empire via the Czech lands. I would imagine that it was brought along by Poles who set off to find their fortunes in the domains of their new masters, or perhaps members of the new master races came to Poland, discovered the kabanos, and took it back home. When the kabanos arrived in Germanic (and Hungarian) lands, the spelling changed to the more Germanic cabanos.
The basic recipe changed too. While in Poland the kabanos was made purely from pork, the cabanos became a mix of beef and pork (there have been kabanosy/cabanossi made with other meats – mutton, chicken, even horse and donkey – but these are minor variants and seem to have died out). The spices added to the sausage also varied as it migrated out of Poland, but this seems to have been more an issue of what spices were available locally and of personal tastes.
In the meantime, Poles never gave up their dream of once more having an independent Poland. There were various uprisings, which were all put down, and more emigrations of Poles. Pan Tadeusz was published in Paris, where Adam Mickiewicz was living in exile. The poem mentions the kabanos; perhaps it had become the comfort food of Polish émigrés. There was also one very large change to the political map of Europe, when Germany was unified in 1870 as an Empire.
Then we fast-forward to the 1920s. World War I came and went and with it the three Empires that had dominated central Europe.
Poland was resurrected as a country. Czechoslovakia was created, a country cobbled together from the smaller Slavic regions of Bohemia, Moravia, and Slovakia. Hungary also emerged once more as a separate country, although much smaller; it was shorn of Slavic regions on its borders which were handed over to the new Slavic states which surrounded it.
During all this mayhem, the kabanos/cabanos kept on being made in Poland and in all the countries, new and old, to which it had spread. In particular, it became particularly popular in Poland. The 1920s and ’30s saw a large growth in the kabanos market, a slow standardization of the product, and the emergence of brands: all outcomes of the country’s growing population and its industrialization.
Then came the disaster of the Second World War, when Poland and Czechoslovakia disappeared once again. They reappeared after the war, although Poland’s borders were shifted westward – the Soviet Union took a bite out of its eastern marches, while Poland took a bite out of Germany’s eastern marches – and all the countries of Central Europe fell behind the Iron Curtain.
The Poles’ love for kabanosy was not diminished by Communism. It could even be than in the Proletarian Paradise that Poland had become, the kabanos’s humble origins increased its popularity. The fact is, everyone bought kabanosy, for every occasion, from the grandest to the most humble. Poland’s government may have been communist but it saw a good business in the kabanos. It further strengthened the product’s standardization, and it was one of the few things Poland exported (along with vodka and ham).
Then came the fall of the Berlin wall, the fall of the Iron Curtain, and the fall of the Soviet Union itself. Out of all this came a clutch of new (or renewed) countries to the south and east of Central Europe.
The Central European countries all hurriedly joined the EU, to protect them from Russia. And so started the latest drama in the life of the kabanos. Quite soon after its accession, Poland applied to the EU to register the kabanos as a Polish Traditional Speciality Guaranteed (TSG), one of the three trademarks championed by the EU. And here the drift of the kabanos westward out of Poland, which had happened without much fuss during the 19th century, suddenly came into focus. Germany fiercely resisted Poland’s application, claiming that its producers had equal rights to the trademark (the fierceness of Germany’s resistance might have had to do with the touchy relationships there were between the two countries about the shift eastwards of the Polish-German border). Austria also protested, as did the Czech Republic. Poland discovered that the kabanosy was not its alone; other countries had a claim to it, claims created by the shifting of borders over the last 200 years. The wrangling went on for 10 years before it was finally settled. The deal was that while other countries could call their sausage kabanos (or cabanos), only Polish kabanos (made according to EU standards) could sport the distinctive blue and yellow TSG label.
With that, I leave my readers with a photo of a Polish kabanos I bought in a Polish delicatessen close to the Polish church patronized by many of the Poles who have recently emigrated to Vienna (I took a bite out of it before taking the photo; I couldn’t wait).
And as a counterpart, I add a photo of a proper Austrian cabanos purchased a few days later in my local supermarket.
Delicious, both of them! (although my wife, the other taster, deems the Polish version to be tastier). I urge readers to hunt out their nearest Polish delicatessen (or German or Austrian or Czech delicatessen, if they have one) and try this sausage. And have an Almdudler along with it!