Exported to the banks of the Danube by a Friulian, this Hungarian salami has been appreciated by Hungary and Italy alike. In addition to its characteristic fine grind, it is distinguished by a distinct smoky note both in taste and smell.
Salame Ungherese
WEIGHT 3.2 kg
GRAIN: fine
MATURING: 80 days
CASING: inedible
CALIBER: 100 mm