Salame Ungherese 1.50kg 00% Fats 32

00% Fats 32

excellent as even unusual combinations

After the salting period it is vacuum packed

Suffice it to say that there are testimonies of its widespread diffusion throughout the territory dating back to the end of the 1800s

Carboidrati 0

Salame Ungherese 1.50kg 00% Fats 32Description Description of the Hungarian salami production process: Hungarian salami obtained with a mixture of selected salted and minced pork and beef. After a light smoking it is aged for 4 weeks. At first superficial reading, Hungarian salami may seem to come directly from the Eastern European country. Instead it is not so. Hungarian salami is a product born and developed in the regions of northern Italy. To be precise, it was born in Friuli, from