Spicy Hungarian Paprika Salami (kolbász) – Wood Smoked & Aged


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 and Kashmiri chilli to add a subtle warmth to the palate.

  • 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.
  • Try a jambalaya, adding spicy Hungarian salami, prawns and chicken to make a fiery rice dish.
  • Top your home made pizzas.
  • Add sliced to a potato bake for a warming winter dish or bean soup for a hearty winter warmer.

beautifully artisan, hand crafted to perfection.