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Hungarian Salami

Sans gluten

Sans lactose

If you’re looking for a versatile salami, you’ve found it. Snack on this garlic and paprika sausage on its own, or use its rich, savoury flavours as a brilliant addition to any dish.

 

Liven up a winter family meal by adding some Hungarian Salami. Chop it into a hearty bean soup or add a slice to a baked potato to bring a flavoursome counterpoint.

Ingrédients:

Pork, salt, mustard seed, spices, dextrose, sugar, glucose, sodium ascorbate, lactic acid starter culture, corn syrup solids, sodium nitrite, flavour, vinegar, smoke.

Nutritional Facts:

How it's Made

We prepare Freybe’s Hungarian Salami by coarsely grinding our pork cuts with pepper and mustard to get that rich, savoury flavour. We hand-craft our salamis before they are fermented, lightly smoked and patiently air-dried for four to six weeks in the time-honoured tradition to create a classic European dry cure salami. All of our salamis are made in Canada using premium cuts of meat.