Cellars of flavour - The seasoned
The Hungarian Salami is obtained by a mixture of selected meats of Italian pork. The Hungarian salami is minced and flavoured with salt, spices and natural aromas. It is encased, tied by hand, dried and slowly seasoned for at least 45 days.
It has a cylindrical shape with a diameter of about 10 cm and a weight of about 3kg.
It has a mild and delicate flavour.
Store the product in a cool place (at a maximum of 14°Cs); after the cut, cover the slice with a film for foods and put back the product in a refrigerator at a temperature of +2/+4°Cs.
|SALU/||½ normal size||1,5 kg||Vacuum-sealed||45gg|
FREE FROM GLUTEN AND GMO.