Hungarian salami, natural casings tied to a whole hand

Hungarian salami, natural casings tied to a whole hand

The Hungarian Salami (here in the larger 4 Kg version) from Salumificio Pedrazzoli is prepared by grinding a mixture of lean and fatty pork meat and lean beef.

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

The Hungarian Salami from Salumificio Pedrazzoli utilizes a very fine grinding and a light cold smoking process to make this product even more unique and flavorful.

HUNGARIAN SALAMI: A LITTLE CURIOSITY

Many Friulians in the 1800s emigrated to Austro-Hungarian territories 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 tradition of making salami to consume on the construction site. His colleagues noticed and gradually started asking him for whole salamis from one slice to another. Thus, his business and the legend of Hungarian Salami were born.

The name may be misleading; Hungarian salami is a cured meat product that originates in Italy, and its name comes from the great success it had during the time of the Austro-Hungarian Empire.

Hungarian salami, natural casings tied to a whole hand: How is it produced

Salumificio Pedrazzoli, Lombardy

Ingredients Hungarian salami, natural casings tied to a whole 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