Hungarian Salami

maturation at least 90 days

87.00 / VAT included

Typical specialty from Friuli


Maturation: at least 90 days
Weight: Kg 3,3 +/- 0,200
Packing: Sold whole or as vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 2-4°C

Download product’s technical specifications

A very pleasant discovery

Made exclusively with Italian meat, minced finely and flavoured with typical mountain herbs.
Lightly smoking the product with beech wood creates a harmonious blend between the aromas and flavours of the smoke and the aromatic herbs.
Aromatic mountain herbs give this salami an intense and unmistakable flavour, enhanced by smoking with beech wood.

Chef’s Tips

Enjoy this salami finely sliced on white bread, ideally with poppy seeds.
Other food pairings are strong flavours from central Europe, such as sauerkraut or Brussels sprouts.
If you prefer Italian flavours, artichokes make an excellent pairing.

Additional information
Weight 3.5 kg

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Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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