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Dry Chorizo Bachka Salami
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This well respected classic has its regional origins in Salash's family homeland of Bachka, in northern Serbia, and is redolent of mild Hungarian paprika and garlic. The richness of Bachka lingers in this already robustly flavoured cured salami creating a truly complex, bursting flavour that is difficult to replicate and impossible to forget. A popular favourite.
It is simply the best to savour it sliced thinly – on bread, in an antipasto dish, with cheese and crackers or on a home-made pizza. Salash's authentic recipe remains unchanged. They hand select specific pork meat, strictly from the back leg and completely trimmed of all fat, which is spiced and mixed with fatback, ground and stuffed into natural casing then steadily cold-smoked. This sensational salami is then air-dried for about seven weeks to maturity.
Store in cold dark place. Once opened keep in air tight container. Consume within 7 days.
Ingredients: NZ free-range pork, Hungarian paprika, salt, NZ fresh garlic, spices, beech-wood smoke.