Made from Grey Cattle meat, mangalitsa pork pancetta and sea salt without any special aromatic spices.This cold smoked salami spends 18 weeks aging that allows the development of the noble mold crust. This special noble mold crust creates a really exceptional full-bodied flavour on your pallet. You must try this signature Hungarian salami beside the Water Buffalo Salami with noble mold crust..
Serving: paper thin sliced at room temperature, only then can you enjoy the complete combination of flavour and aroma. It is very important to peel off the casing before slicing.
Ingredients: Hungarian Grey Cattle Meat, Mangalitsa Pork Pancetta, Sea Salt
Preparation Process: 18-20 weeks
Approximate Product Dimensions: 60mm (diameter), 250mm (length), 430-450grams
Store: in a dry (below 65% humidity), ventilated, cool (below +15°C) place, hung. Please enquire for further information.
Loss of volume may occur after opening the vacuum-package.