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Hungarian Salami


Lactose Free

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.


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

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.