For this salami, we made a trip to Poland, hence the name of the product. There, we found a salami recipe with strong notes of garlic and a pleasant smoky aftertaste.
For the “Krakovia” salami, our specialists took the recipe and adjusted it to make the end-result more suitable for our target audience.
To prepare this salami, pork and beef cuts are mixed with a selection of spices and a pinch of salt. The resulting product is heat treated and then allowed to mature in a smoke bath.
Smoke develops the product’s specific taste, but it also contributes to the crisp texture of this Nivalli salami. It can be used in any hot dish, but it can also be eaten as such in delightful sandwiches.