Mangalitsa Sausage 180g

Mangalitsa sausage is a dry-aged, cold-smoked Hungarian chorizo-style sausage, made with free-range Mangalitsa pork and sweet paprika for rich, savoury flavour.

What Is Mangalitsa Sausage?

This artisan smoked sausage combines Mangalitsa pork, Mangalitsa bacon and Grey Cattle beef. The Mangalitsa contributes generous marbling and depth, while the beef gives the finished sausage a satisfyingly meaty character.

Seasoned with sweet paprika, garlic, black pepper and caraway, then handmade in small batches, dry-aged and cold-smoked, it has a firm, sliceable texture and a gently smoky, warmly spiced finish.

It is a Hungarian chorizo-style sausage: richly flavoured with paprika, garlic and spices, but made with Mangalitsa pork. Its flavour is savoury and gently smoky rather than hot and chilli-led.

Made without added nitrates, nitrites, artificial additives or preservatives, it is part of our carefully selected range of nitrate-free and preservative-free charcuterie.

How to Use Mangalitsa Sausage

Serve the sausage at room temperature to enjoy its full flavour, or cook with it to bring savoury paprika richness to everyday dishes.

• Slice and serve with mature cheese, pickles, olives and fresh bread as part of a generous board of heritage-breed charcuterie.
• Add to sandwiches, toasties and wraps with mustard, roasted peppers, pickles or a sharp cheese.
• Use as a pizza topping, or stir slices through risotto, tomato pasta sauce or a simple bean stew.
• Make our warming Hungarian lentil soup, where Mangalitsa sausage brings smoky depth to the finished dish.
• Serve with fried eggs, tomatoes and crusty bread for a satisfying weekend breakfast or hearty brunch.

For portions, pairings and a simple way to build a balanced spread, see our Hungarian charcuterie board guide.

Serving Tip

Take the sausage from the fridge 15–20 minutes before serving to let the natural fat soften slightly and allow the aroma of the spices to shine. It is dry-aged, cold-smoked and ready to eat: simply remove and discard the outer casing before slicing. It can also be added directly to cooked dishes such as pizza, pasta, soups and stews.

Where Does It Come From?

Our Mangalitsa sausage is made by Szomor Farm, a family-owned producer established in 1989 in Kiskunság National Park on the Hungarian Great Plain. The farm lies on the former Danube floodplain, within one of Hungary’s characteristic saline-steppe landscapes.

The Mangalitsa pigs roam freely outdoors and are raised slowly, helping develop the rich marbling the breed is known for. Monika selected Szomor Farm for its traditional methods and exceptional Mangalitsa pork and charcuterie.

Ingredients & Product Information

Ingredients: Mangalitsa pork, Mangalitsa bacon, Grey Cattle beef, salt, paprika, garlic, black pepper, caraway.

Country of Origin: Hungary.

Meat content: 100g of sausage is made from 100g of meat.

Storage: Keep refrigerated. Once opened, consume within the period stated on the pack.