Proudly made with Water Buffalo meat and mangalitsa pork pancetta with only sea salt and without any special aromatic spices. To create the noble mold on the outside, this special smoked salami needs to spend a minimum of 18 weeks in a humidity and temperature controlled chamber where the unique taste develops. You must try this signature Hungarian salami beside the Grey Cattle Salami with noble mold crust.
Serving: paper thin sliced at room temperature, only then can you enjoy the complete combination of flavor and aroma. It is very important to peel off the casing before slicing.
Ingredients: Hungarian Water Buffalo 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.