Mild Hungarian Paprika Salami (kolbász) – wood smoked & aged

$9.90

Every autumn, the household’s fattened pig is made into a smoked salami to sustain the family throughout the cold long winter. This traditional style of cured salami is made from a secret recipe kept within the family for hundreds of years.
Made with the finest imported Hungarian paprika, garlic, cumin.

Artisan crafted and created locally using NZ free farmed pork.
Made the traditional way and preserved using salt, smoke and dry curing time at optimum environmental conditions.
No fillers or artificial ingredients.
Gluten free

Serving Suggestion.

Serve as an addition to a charcuterie platter.
Slice and sauté with mushrooms, onions, capsicums adding whisked eggs to the pan to make a delicious omelette.
Top your home made pizzas.
Add sliced to a potato bake for a warming winter dish
For a hearty winter warmer, add Hungarian Salami to a bean soup and serve with fresh crusty bread.