Hungarian Grey cattle meat combined with pork pancetta and seasoned with pepper, cumin, garlic and home-grown Hungarian red paprika. Special smoking techniques and curing makes this an exciting product.
Serving: at room temperature, to be cut into thick slices (the slices should be able to stand on the edges). This type of salami can be served alone or with any tomato based sauce for pasta dishes or for other dishes like pizza, calzones or any gourmet chef dish.
Ingredients: free range grey cattle meat, pork pancetta, salt, Hungarian paprika, spices
Preparation process: 8-9 weeks
Approximate product dimensions: 45-47mm (diameters), 200 mm (length), 250 grams
Store: hang it in a dry (below 65% humidity), ventilated, cool (below +18°C) place. Our products have not undergone chemical treatment against mould growth. In such an event, remove it with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum package.