I agree completely with your sentiment about "real" salami robi. The good stuff that
you get in hungary this is certainly the case, and good sausage here is the same way.

However, lots of the time what you get pre-sliced in the deli in north american supermarkets
isn't quite the same - it's very wet and not very preserved. - it does not last very well at all.

Unfortunately, all the good salami brought to me by my friend from budapest when we met up in Vienna this year is gone.. Fortunately I still have a good stash of paprika left.

(BTW, adding genuine hungarian csipos paprika to a natural high dehydrated beef stroganoff
produces something very tasty and almost goulasch like...)
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