‘Gyulai kolbász’ or ‘Gyulai pároskolbász’ is a meat product of a minimum of 15 % (m/m) protein content without connective tissue, consisting of pork and firm lard minced into 4-6 mm particles, filled into casings of pigs’ small intestines (or, when produced for slicing, into vapour-permeable artificial casings) in pairs, seasoned with salt, sweet and hot ground paprika, garlic, pepper and ground caraway, smoked predominantly over beech wood, and cured and preserved by drying.
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