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Caratteristiche organolettiche: Colore rosso scuro
from mustard to mayonnaise to potatoes
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 Caratteristiche organolettiche: Colore rosso scuroDescription 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
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