You’ll love this traditional mouth-watering salami with Hungarian red paprika, made from selected free range Red Deer meat with added pork pancetta and pork meat. 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: 55% Red Deer Meat, 30% Pork Pancetta, 15% Mangalica Meat, Hungarian Red Paprika, Curing Salt, Salt, Spices
Preparation Process: 9-10 weeks
Approximate Product Dimensions: 47mm (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.