Matured for: 90 days;
Grain: extremely fine;
Standard weight: 3 Kg approx;
Provenance: swine born. reared and slaughtered in Italy;

Ungherese was introduced into northern Italy from Hungary in the 19th century, and has since become a classic among Italian salamis.
The principal characteristics of Ungherese are its extremely fine grain and slightly smoky flavour. Compact when sliced, with a pungent flavour.