Salame Ungherese da 1,5 kg circa

Hungarian salami is born as the name in Hungary, where already in the early nineteenth century began the production of this specialty so widespread in Italy.

Slightly different from the salami produced in Hungary, the Hungarian salami produced in Italy is a sausage of pork (only Italian meat), with about 30% of fat, which are finely ground and flavored with a blend that has as main ingredient the Sweet Paprika. Spice widely used throughout Hungary
The mixture obtained by grinding is bagged in natural or artificial casings and subjected to smoking which, for the finest products, is still made with the natural method, with mountain woods giving the salami a unique and refined taste in high-quality dishes .

After a 3-month maturing process (for 4 kg formats), cylindrical salami is born, with a diameter of about 10 cm, covered with a thin whitish mold.

When sliced, the salami slices are characterized by a bright red color dotted with white, with very fine grain and firm consistency. With a soft and sweet taste, delicately smoked and defined by the notes of paprika.

An unmistakable characteristic that distinguishes the "Hungarian" from the "Milan", with which it is sometimes confused. Hungarian salami should be eaten in thin slices, accompanied with white or black bread and matched with structured beers, or with bright and lively red wines.

INGREDIENTS

Pork meat, natural flavors.

NUTRITIONAL VALUES

Nutritional values per 100 g of product
Energy 284 KCal / 1183 kJ
Fat 19.70 g
    - of which saturated fatty acids 6.50 g
Carbohydrates 0,00 g
    - of which sugar 0,00 g
Protein 16,60 g
Salt 0,00 g

SHIPMENTS

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