Grafu Cold Smoked Sausage kg (~800g)
Grafu Cold Smoked Sausage ~800g — dry-cured cold-smoked salami from Daivida, Rokiškis, Lithuania. Coarsely chopped pork and beef, slowly cold-smoked with garlic and black pepper.
Grafu Cold Smoked Sausage (~800g)
A dark-rind Lithuanian dry-cured salami — deep smoke, garlic warmth, slow patience in every slice
LITHUANIA · GRAFU (DAIVIDA) · ~800 g
What it is
Grafu is the dry-cured cold-smoked salami line from Daivida, one of Lithuania's long-standing meat houses known for traditional Baltic charcuterie. Coarsely chopped pork and beef are seasoned with salt, black pepper, garlic and a careful spice blend, stuffed into natural casing, then slowly cold-smoked and air-dried until the rind turns characteristically dark and the interior firms into dense, ruby slices.
Daivida has been working out of Rokiškis in north-eastern Lithuania since 1996. The Grafu range is their premium cold-smoked line — whole pieces sold by weight, aged longer than cooked counterparts, with the kind of firm bite that only patient drying produces.
Ingredients
Pork, beef, salt, sugar, spices (black pepper, allspice, garlic), preservative (E250).
Typical recipe for this style of dry-cured sausage; actual composition is stated on the pack.
Nutrition (per 100 g)
| Energy | 1700 kJ / 410 kcal |
| Fat | 35 g |
| of which saturates | 13 g |
| Carbohydrate | <1 g |
| of which sugars | <1 g |
| Protein | 22 g |
| Salt | 4 g |
Typical values for this style of dry-cured salami; actual values stated on the pack.
Allergens & storage
No allergens from the UK statutory list are declared in this product.
Store in a cool, dry place. Refrigerate after opening and consume within 5–7 days. Best served sliced thin at cool room temperature.
Net weight: ~800 g · Brand: Daivida (Grafu) · Made in Lithuania
Slice across the grain on a board — a piece this size is best shared, cut thin, with rye bread and sharp cheese.
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