Smoked salami products
Márkó is a small swabian village near Veszprém (Hungary).
Paprika salami Márkó style
Ingredients8 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
Instructions1. 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.
WarningKeep the salami dry!
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We wish You Good Cooking and enjoy the tasty result!