Salami recipes

Smoked salami products


Márkó is a small swabian village near Veszprém (Hungary).

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!