The perfect combination of the Water Buffalo meat, the pork pancetta and the seasoning of pepper, cumin, garlic and home-grown Hungarian red paprika. After the beech wood smoking the salami goes to the curing chamber. 8-9 weeks later when the ageing process is finished, the salami is ready to go on your table. This product is free of any artificial additives
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: Water Buffalo Meat, Pork Pancetta, Salt, Hungarian Paprika, Spices
Preparation Process: 8-9 weeks
Approximate Product Dimensions: ~ 40-42 mm (diameters), 200mm (length), 240-270 grams