Spicy Hungarian Paprika Salami (kolbász)


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



  • Serve as an addition to a charcuterie platter.
  • Top your home made pizzas.
  • Perfect for your sandwiches


Free farmed pork shoulder, pork fat, garlic, sweet Hungarian paprika, cumin, Kashmiri chilli powder, salt, black pepper, natural casing.