SKU: 82291851372
Ships within 48 hours · Estimated delivery Sep 28 - Oct 3
Organoleptic characteristics: Colour: dark pink
After the salting period it is vacuum packed
00% Fats 32
of which saturated (g): 6
Salame Ungherese 1.50kg Organoleptic characteristics: Colour: dark pinkDescription Description of the Hungarian salami production process: Hungarian salami obtained with a mixture of selected salted and minced pork and beef. After a light smoking it is aged for 4 weeks. At first superficial reading, Hungarian salami may seem to come directly from the Eastern European country. Instead it is not so. Hungarian salami is a product born and developed in the regions of northern Italy. To be precise, it was born in Friuli, from
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