The 12th national competition for the best Carniolan sausage (Slovenian: “kranjska klobasa”, which took place at Sora near Medvode, not far from Slovenia’s capital, saw another triumph of Arvaj Butcher’s, which received the highest total number of votes combined, from expert and amateur critics. The runner-up became Mesarstvo Oblak, while the third place was won by Košaki TMI.
The combined total mark was composed of the mark from expert critics and the mark from amateur judges in equal parts. Interestingly, the results came very close to a tie, which indicates an increase in the quality of Carniolan sausages that enter the competition.
Experts for Oblak, the public for Kamnik
The six-member expert jury evaluated 15 samples and chose the Carniolan sausage made by Mesarstvo Oblak as the best (followed by Arvaj’s in second place and Kodila’s in third). More than 200 amateur judges, on the other hand, gave the most votes to the sausage produced by Meso Kamnik.
The following 15 sausage-making butcher’s participated: Kodila, Mesarija Mlinarič, Kras, Panvita, Ledas, Mesarstvo Podobnik, Košaki, MDK, Meso Kamnik, Čadež, Celjske mesnine, Kmetija Hribar, Mesarstvo Blatnik, Mesarija Arvaj, Mesarstvo Oblak.
The “masterhand” behind the championing Arvaj is 75-year-old butcher Anton Arvaj, who made his first Carniolan sausage in 1956. Arvaj’s famous sausages can be found on the menus of many renowned Slovenian caterers, and his butchery processes meat from about 10,000 pigs per year.
