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The homemade salami recipe (like in Nădlac or Arad, by the Hungarian border) is a very old one, hundreds of years old. This famous salami, made from pork mixed with beef, is a specialty of the Slovaks from Nădlac, it is also prepared by Hungarians and Romanians from the border area.
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This is a natural salami, without artificial preservatives or colorings. We are talking about a raw-cured and smoked salami (with cold smoke) that can be kept for more than 1 year in a cold pantry, drying and maturing admirably!
Note: I forgot to say the amount of sugar (crystal) which is 33g!
*** The ingredient list (printable and for the larger portion) is here in the written recipe on the blog: savoriurbane.com/salam-de-cas...
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