Charcuterie, now a concept 6,000 years old, takes its name from two combined French words: chair, or “flesh,” and cuite, or “cooked.
Our Hungarian Mangalitsa Salami is made using these same curing and air drying methods with our own herd of Mangalitsa pigs, giving us an unbeatable flavour profile.
This classic salami is made with earthly flavours of Hungarian paprika.
Features:
- Sliced and vacuum sealed for freshness.
- Packed into 50g portions.
- Made from a curing process 6000 years old.
Store in a cool dry place. Once opened, refrigerate and consume within 7 days.
See reverse of pack (pictured) for the full list of ingredients.