On Aug 17, 3:15*pm, A Moose in Love >
wrote:
> I tend to associate paprika with Hungary, and for a large part as an
> ingredient in Hungarian sausages. *However, that's not always the
> case. *Here (in Kitchener, Ont.), the Hungarian salami you get at any
> of the farmer's markets in the area does not contain paprika. *It is
> kind of a middle of the road salami without a lot of oompf. *If you
> want a paprika salami, you have to ask for a paprika salami, or a
> spicy paprika salami. *I'm not a big fan of the Hungarian salami sold
> here. *It's too bland. *Is it any different in other locations?

I don't eat much salami of any sort. I pretty much stopped buying it
when Hebrew National started adding a preservative. Before, I could
keep it just about forever, even without refrigeration. (You had to
pay extra for salami that had been hung to dry. Now the Board of
Health forbids that in the store. You couldn't do that anyway because
with the preservative, it will spoil.)

Jerry
--
Engineering is the art of making what you want from things you can get.