Pistachio Hungarian Salami 1250 g (Log)
Adding green pistachio to the red base of a Hungarian salami produces two colours that sit opposite each other on the colour wheel. That is a rare contrast in charcuterie cross-sections and separates the product instantly from other salamis, both in a display and on a plate.
The pistachio contributes more than colour. A salami emulsion is a soft and uniform texture; the pistachio kernels add points of resistance to it. At the same time, with their own oil and faintly sweet taste, they lay a second layer beside the spice.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Green on red — a colour contrast rarely seen in charcuterie cross-sections.
- Pistachio kernels add points of resistance to the uniform texture of the emulsion.
- Their own oil and faint sweetness lay a second layer beside the spice.
- Instantly distinguishable from other salamis in a display or on a plate.
Where To Use It
- Charcuterie boards and presentation
- Deli counter displays
- Breakfast tables
- Canapés and aperitifs
- Sandwich and baguette fillings
- Special occasion platters
Wholesale Ordering & Storage
Its presentation value also makes it a display item; bought with the plain Hungarian salami it creates two distinct cross-sections on the counter. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
How does the pistachio sit in the cut?
Distributed through the emulsion, green flecks appear at every point of the cross-section. A slice from either end of the log carries the same spread.
Do the pistachios fall out when slicing?
No. The emulsion holds them firmly; cut with a sharp blade, the kernels stay in place.
Does it taste different from plain Hungarian salami?
Yes. The pistachio adds a second layer beside the spice through its own oil and faint sweetness, and it gives the texture resistance.
Similar Products
You May Also Like
In this product the cheese and thyme sit inside the meat rather than on its surface. In log form that detail gains importance, because what reveals the pattern is the act of slicing itself; until the…
Hususi is a term denoting a quality grade in the Turkish charcuterie tradition. What matters in sucuk production is the proportion of meat; the hususi grade describes production where that proportion…
Cured beef is, as the name suggests, a product whose water content has been reduced. When water is drawn from meat, everything that remains — protein, salt, aroma compounds — gathers into a smaller v…
What defines Hungarian salami is paprika. In Hungarian cooking paprika is not only a spice but a colouring; mixed into salami it gives the cut an orange-red tone, and that tone is the reason the prod…