Hungarian salami natural gut tied half by hand

Hungarian salami natural gut tied half by hand

The Hungarian Salami (here in the 2 Kg version) from Salumificio Pedrazzoli is made by grinding a mixture of lean and fatty pork and lean beef.

This mixture is then flavored with salt, ground pepper, paprika, and crushed garlic.

The Hungarian Salami from Salumificio Pedrazzoli uses a very fine grind and a light cold smoking, making this product even more unique and flavorful.

HUNGARIAN SALAMI: A LITTLE CURIOSITY

Many Friulians in the 1800s emigrated to the Austro-Hungarian territory to find work. One of them, a laborer known as Uncle Giovanni from Budoia, a town in the province of Pordenone, brought with him the family habit of preparing salami to consume at the construction site. His colleagues noticed, and they began asking him for whole salamis from one slice to another. Thus, his activity and the legend of Hungarian Salami were born.

Therefore, the name can be misleading; the Hungarian salami is a cured meat that originated in Italy, and its name is due to the great success it had during the time of the Austro-Hungarian Empire.

Hungarian salami natural gut tied half by hand: How is it produced

Salumificio Pedrazzoli, Lombardy

Ingredients Hungarian salami natural gut tied half by hand

Carne di suino, sale marino, aroma naturale, saccarosio, destrosio, spezie, aromatizzante di affumicatura; antiossidante: ascorbato di sodio; conservanti: nitrato di potassio, nitrito di sodio

Allergeni: nessuno

Shelf-life: 120 giorni

Nutritional values

Valori nutrizionali medi per 100g di prodotto

Energia: 418kcal / 1731kj
Grassi: 35g di cui saturi 15g
Carboidrati: 0g di cui zuccheri 0g
Proteine: 26g
Sale: 3,5g