Hungarian
Salami

With its delicately “smoky” flavour, it pleases the most demanding palates. When cut, the slice is compact, with perfect distribution of lean and fat, and has a lively bright red colour.

Cut of meat: selection of finely minced meat with a 1.5 mm plate.

Processing: stuffed into a collagen casing with a diameter of 10 cm, it requires a longer maturation period than other salamis for a minimum of 60 days.