"Once this particular salami was produced by Magyar populations, with Finnish and Uralic origins; today the experience of Northern Italy gives us the delicious and thin slices of the Hungarian cheese. Finely minced, one third of the paste is composed by lean swine, a third by lean bovine and another third by selected swine fat. Meats are wisely mixed with ground salt and pepper, garlic macerated in white wine and delicate sacked spices and finally they are slightly smoked. A complex recipe for this delicious and appetizing spicy salami which masters good appetizers, especially if finely sliced."
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