You’ll love this traditional mouth-watering salami with Hungarian red paprika, made from selected free range Red Deer meat with added pork pancetta. The smoking is done with smouldering beech wood which gives a full-bodied complex rich taste to this matured salami.
Serving: at room temperature, cut thick, should be able to stand on its edge. Serve alone or with other ingredients. This type of salami goes well with hard cheeses like; Pecorino, Beaufort, Comte, Manchego.
Ingredients: Red Deer Meat, Pork Pancetta, Curing Salt, Hungarian Red Paprika, Spices
Preparation Process: 8-9 weeks
Approximate Product Dimensions: ~ 40-42 mm (diameters), 200mm (length), 240-270 grams