Our TURI sausage product is a remarkably rich and unique taste, with extra added Hungarian hot paprika.
Our family recipe has developed over several years until the combinations of the spices have given to us this aromatic, with a unique taste given tasting rich sausages.
 
Every village family has a secret recipe, which is followed precisely through the entire process. Every step is carefully considered – the cutting and processing, the quantity and quality of pork meat and fat, the type of spices and other ingredients, the time of cooking and smoking, the drying method, and, finally, the serving! 
 
Here in New Zealand, we make our own meat recipes according to our own 150 years old Hungarian family recipes.
You find this products have a unique style and taste, that as passed down from our family, in Hungary.
We hand select specific pork meat, mixed with fatback, ground and spiced with our special spices and herbs, and stuffed into natural casings, then cold-smoked with manuka chips, and air-dried for about 2 weeks to bring to maturity.

Because of the preparing method, the sausage is a tender and tasty product together. 
Perfect for on antipasto or serve with a glass of wine. 
Try on sandwiches, pizza, with cheese and sauces, and it is sensational taste if we fry.