Salami recipes

Smoked salami products


The small Hungarian-Danube Swabian village Márkó situated in county Veszprém - about 20 kilometers away from lake Balaton.
The taste is most similar to Csaba style thick sausage. This is due to the cumin seeds and hot peppers.

Paprika salami Márkó style


8 kg ground pork meat
2 kg ground pork butt
50 g fine black pepper
120 g crushed garlic
180 g Hungarian paprika powder (sweet)
50 g Hungarian paprika powder (hot)
200 g salt
30 g caraway


1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case.
3. Smoke slowly 3-4 days time.
4. Storage on a cold, dry place.
5. Consumption only after 2 months.

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Keep the salami dry!

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We wish You Good Cooking and enjoy the tasty result!