In this salami the intense flavour of the Hungarian Grey Cattle meat combined with mangalitsa pork pancetta and seasoned with pepper, cumin, garlic and home-grown Hungarian red paprika. All this and the special smoking and curing makes this really flavourful salami so good.
Serving: at room temperature, cut thick, should be able to stand on its edge. Serve alone or with other ingredients. This type of salami can lend a unique, savory dimension to any tomato based pasta sauce also excels as a topping or a stuffing to main dishes way beyond pizza and calzones or any gourmet chef dishes.
Ingredients: Hungarian Grey Cattle Meat, MangalitsaPork Pancetta, Sea Salt, Hungarian Paprika, Caraway Seed, Garlic
Preparation Process: 7-8 weeks
Approximate Product Dimensions: 50mm (diameter), 250mm (length), 290-320 grams
Store: in a dry (below 65% humidity), ventilated, cool (below +15°C) place, hung.
Natural products with no chemical treatment against mold growth. In event of growth of mold, remove mold with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum-package.