Nitrate-Free & Preservative-Free Charcuterie

Nitrate-Free & Preservative-Free Charcuterie

Discover our collection of nitrate-free charcuterie, including traditional salami, sausage, bacon and lardo made without added nitrates, nitrites or preservatives.

Produced in Hungary using carefully selected meats, spices and traditional curing methods, these products offer a refreshingly straightforward approach to charcuterie. The range includes Mangalitsa pork alongside distinctive salamis made from Hungarian Grey cattle and water buffalo.

Made Without Added Nitrates or Nitrites

Nitrates and nitrites are widely used in cured meats to help preserve them and maintain colour. The products in this collection are made without added nitrates, nitrites or preservatives, relying instead on careful preparation, seasoning, curing, drying and smoking.

This makes the range particularly relevant for customers looking for nitrate-free salami, nitrite-free charcuterie or traditionally made cured meats with straightforward ingredient lists.

No Celery Powder or Hidden Vegetable-Based Curing Agents

Some products marketed as nitrate- or nitrite-free use ingredients such as celery powder, celery juice or other vegetable extracts as alternative sources of naturally occurring nitrates.

Our selected Szomor Farm products take a more transparent approach: no celery powder, celery juice or vegetable extracts are used as alternative curing agents.

Traditional Hungarian Salami & Sausage

Szomor Farm makes several products, combining traditional Hungarian charcuterie-making with meat from distinctive native and heritage breeds.

The range includes Mangalitsa salami, spicy Mangalitsa salami and Mangalitsa sausage, alongside salami made from Hungarian Grey cattle and Hungarian water buffalo.

For our complete selection of traditional Hungarian cured and smoked meats, visit our Hungarian charcuterie collection.

Nitrate-Free Mangalitsa Bacon & Lardo

This collection also includes Mangalitsa bacon and Mangalitsa lardo, both made without added nitrates, nitrites or preservatives.

The bacon is traditionally dry-cured and cold-smoked, while the lardo is prepared simply from Mangalitsa fatback and salt before traditional curing and smoking. Their short ingredient lists keep the character of Mangalitsa pork and the traditional smoking process at the centre of the product.

Discover more foods made from this celebrated Hungarian breed in our dedicated Mangalitsa collection.

Hungarian Grey Cattle & Buffalo Salami

For those looking beyond pork charcuterie, the collection also includes distinctive salamis made from Hungarian Grey cattle and Hungarian water buffalo.

They are also completely pork-free, including the fat used in their recipes and their casings. Explore them together in our Pork-Free Charcuterie & Salami collection.

Heritage Breeds & Traditional Production

Many products in this collection are made from traditional Hungarian breeds, including Mangalitsa pigs, Hungarian Grey cattle, and water buffalo. Their distinctive characteristics, together with traditional husbandry and curing methods, are an important part of the flavour and identity of the finished foods.

Our Heritage-Breed Charcuterie collection brings these products together by breed and provenance.

Personally Selected by Monika

Best of Hungary founder Monika Gyenes personally selected these products as part of our wider search for distinctive Hungarian foods made with traditional methods and clear provenance.

Monika regularly visits producers in Hungary, tasting and selecting products for their flavour, craftsmanship, and authenticity before adding them to the Best of Hungary range.

Great Taste Award-Winning Charcuterie

Several products from our Hungarian charcuterie range have also received recognition at the Great Taste Awards, organised by the Guild of Fine Food.

This independent recognition provides additional reassurance that the quality of the products is not based solely on our own selection, but has also been assessed by experienced food judges.

View Best of Hungary’s Great Taste-recognised products in the official Guild of Fine Food directory.

How to Serve Nitrate-Free Charcuterie

Serve salami thinly sliced and let it come to room temperature before eating so its aroma and texture can fully develop. Pair it with good bread, pickles, mustard and cheese for a simple charcuterie board.

Mangalitsa bacon is excellent cooked into savoury dishes, while lardo can be sliced very thinly and served over warm bread, potatoes or roasted vegetables, where its creamy texture begins to soften.

Buy Nitrate-Free Charcuterie Online in the UK

Browse our selection of nitrate-free, nitrite-free and preservative-free charcuterie, carefully chosen for provenance, traditional production and distinctive flavour, with delivery across the UK.