A traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook. Pan-fry on a gentle heat or boil for a softer, juicier finish. It can also be eaten raw. It makes an ideal food for travelling as it can be stored for a week at room temperature once opened, if wrapped. Delicious fried and crumbled in paté, layered with creamed greaves as a savoury meat cake. If you are able to eat honey, try a small amount with this smoked sausage. It is reminiscent of honey glazed ham. Due to its smaller shape, it is ideal for a quick meal, a few hoops of it and the hunger goes away right away.
Ingredients: Pork meat (70%), pork bacon (30%).
Spices: Additive free salt.
Nutritional value / 100g: 20g protein, 35g fat, 0,1g carbohydrate.
Its quality is maintained for a very long time and its drying can be significantly affected by its consumption during storage.
Sausage production used to be a way of storing meat. In some places, meat was stored in the cleaned skin of the animals and stuffed into the stomachs of the intestines. Over the centuries this has been transformed into "sausage". Initially it did not contain any spices according to the traditions of historical Hungary. The use of peppers, onions, and other spices spread only at the very end of the 18th century!