The medium coarse grain and the characteristic noble mould that forms on the surface during the 100-day maturing period make this salami unmistakable in taste and appearance. By the way, the Hungarian salami is also called "winter salami" because it could only be produced in the cold winter months in the past due to a lack of cooling possibilities.

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Obsahuje následující alergeny a může obsahovat jejich stopy:
Keine Allergene

100g contain on average:
Calories (energy): 2167 kJ / 524 kcal
Fat: 47 g
- of which saturates: 19 g
Carbohydrates: <0,5 g
- of which sugar: <0,5 g
Protein: 25 g
Salt: 4,2 g