You will be amazed by this traditional salami. We create this product from selected free range roebuck meat, pork pancetta and Hungarian red pap- rika. The smoking is done with smouldering beech wood which gives a full-bodied complex taste to this matured salami.
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 hard cheeses like Pecorino, Beaufort, Comte, Manchego.
Ingredients: free range roebuck meat, pork pancetta, curing salt, Hungarian red paprika, spices
Preparation process: 8-9 weeks
Product dimensions: 45-47 mm (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.