Both products are protected as Hungarikums and have a protected designation of origin, however, it is important not to mistake one for the other. Although both sausages are seasoned with paprika and are widely known in Europe, Csabai sausage is made with cumin, and Gyulai with pepper. Békéscsaba is home to the annual Sausage Festival at the end of October every year. Since sausage is the speciality of both towns, you will of course find a sausage museum in both Gyula and Békéscsaba, where you can learn how sausage is made. As well as sausage, the region is well known for Békési plum pálinka, which is made exclusively from fruit grown in the area, and has received many awards at international competitions. Visit the Pálinka Manufactory in Gyula, where you can taste most famous spirits, and also hear about their history. If you time your trip to Gyula at the end of September, don’t miss the annual Pálinka Festival.