Békés salami

We make it from pork based on the original recipe of István Kovács from Békés. It is dominated by whole and ground cumin. It is stuffed into beef caecum, which also contributes to the perfect taste. After 180 days of maturation, it can be placed in the cellars and on the tables. After ripening, it can reach a weight of 4 kg. Slightly hot.
2013. Magyar Kézműves Remek.