High quality pre-sliced product. The Hungarian salame is prepared using finely ground mixture of a third lean meat, a third pork fat and lean beef meat.
To this is added salt, pepper, paprika and crushed garlic - all macerated in white wine.
The smoking process last about 12 hours giving the sausage its characteristic flavour and fragrance. Maturing takes 3-4 months.
Gas flushed pack.
This is a special order item; please phone our offices for details.
