Sudžukica
Sudžukica Sudžukica

Sudžukica

Premium salami

prepared according to the authentic recipe

The name sudžuk comes from the Turkish word “sunduk”, meaning homemade style sausage. To this day, it is prepared according to a strict traditional recipe from selected, high-quality beef meat and firm fat tissues. When blended with selected condiments, this creates one of Gavrilović’s best products. It is of uniform dark reddish colour, enhanced with condiments, and permeated with a mild smoky scent.

Why Sudžukica?

Our salami is a synonym for excellence – every bite reveals fullness of flavor and texture that will win you over.

  • from selected, high-quality beef meat
  • with selected spices
  • smoked in the traditional way over beechwood
  • prepared according to the original recipe of the old Gavrilović masters
Why Sudžukica?

Characteristics

Authentic recipe

Carefully selected spices achieve authentic taste carried over through generations.

Taste

Uniform, darker red color, enriched with carefully selected spices.

Smell

A rich, intense and enticing aroma interwoven with a slight smell of smoke.

Nutritional values

Nutritive value at

100 g

Energy (kJ/kcal)

2068/500

Fats (g)

46

of which saturated fatty acids (g)

25

Carbohydrates (g)

0,5

of which sugars (g)

0,2

Protein (g)

21

Salt (g)

4,2

Serving suggestions

Salami should be cut into thin slices about 1 mm thick. Only then you can enjoy the full combination of flavors and aromas. It is important to peel the casing before slicing.

Did you know

The production of salami spans a long tradition throughout the world. Different cultures developed their own versions of these sausages, often using local spices and drying techniques.

Salamis are a delicacy that stands out with its long shelf-life and distinct flavor. This meat delicacy offers a combination of carefully selected ingredients and traditional drying technique, which achieves exceptional shelf-life and richness of flavor. Despite regional variations and different recipes, salamis remain a symbol of tradition and gastronomic expertise.

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