Liptovská saláma is a special type of salami created at the meat-producing plant in Dubnica nad Vahom in the Liptov region. The unique recipe for this salami dates back to the 1970s, and due to its distinctive flavor, the salami has gained great popularity among consumers.
It is made from beef, pork, and spices such as black pepper, nutmeg, mace, ginger, and garlic. When the mixture is stuffed into casings, the salami is hung to dry and smoke before consumption. Liptovská saláma has a delicate, meaty flavor due to the fresh pork fat used in its preparation, and it exudes an intense aroma of nutmeg and ginger.
Lovecký salám or lovecká saláma is a special dark brown salami that's well known in the Czech Republic and the Slovak Republic as a traditional delicacy with a flat, rectangular shape and a distinctive flavor.
The origin of the salami can be traced back to the beginning of the 20th century when it was made during winter in the Czech Republic. Today it is a popular product made all year round according to traditional recipes and methods of preparation. It is produced from a mixture of beef and pork with the addition of ground black pepper, sugar, garlic, ground cloves, and collagen casings.
In the world of salami connoisseurs, Greußener salami has been a well-known name for almost 100 years. The Greußener Salami Company was founded in 1864 by master butcher Carl Auene from the town of Greußen in Thuringia, and word of this excellent salami soon spread throughout the region.
The salami has a coarse grain dotted with coarse black pepper, and its hearty flavor is accentuated with garlic. In addition to Greußener salami, which is made from pork, the same company also produces salamis made with wild boar, venison, and poultry.
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