Grafu Cold Smoked Sausage kg (~650g)
Lithuanian dry-cured cold-smoked salami from the Grafu range by Daivida. Coarse pork and beef, garlic, hardwood smoke, slow air-drying — a dense, dark-rind slice for rye bread, cheese boards and slow nibbling. Variable bulk piece, around 650g.
Grafu Cold Smoked Sausage (~650g)
A dark-rind Lithuanian dry-cured salami from the Grafu range by Daivida — deep smoke, garlic warmth, slow patience in every slice.
LITHUANIA · GRAFU · ~650 G
What it is
Grafu is the dry-cured cold-smoked salami line from Daivida, one of the long-standing Lithuanian 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 over hardwood and air-dried for weeks until the meat is firm, deeply coloured and richly flavoured. The slice is dense and marbled, dark ruby in colour, framed by a handsome dark rind and flecked with snowy white fat that turns translucent at cool room temperature.
This is a variable-weight bulk piece — each sausage is around 650g, cut by hand from a larger length, so weights will vary a little from one piece to the next. Let it sit for a few minutes out of the fridge before slicing thinly on the bias to release the full aroma. Serve with dark rye bread, sharp mustard, pickled gherkins, a slab of farmhouse cheese, or a glass of cold lager. This is sausage to nibble slowly in good company, the Lithuanian deli way.
Ingredients
Pork, beef, salt, spices (black pepper, allspice), garlic, sugar. Preservative: E250 (sodium nitrite). Natural casing. Cold-smoked over hardwood.
Always check the pack label — ingredient and additive lists may be adjusted by the producer.
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 |
Indicative values for a dry-cured cold-smoked salami — pack label is authoritative.
Allergens & storage
Contains: none of the 14 UK statutory allergens declared in a typical recipe. Produced in a facility that also handles milk, soya, mustard and celery — check pack for cross-contact statement.
Store in a cool, dry place. Once opened, wrap and refrigerate; consume within 5–7 days. Best enjoyed sliced thinly at cool room temperature.
Net weight: ~650g (variable bulk piece) · Brand: Grafu (Daivida) · Lithuania
Thin slices, rye bread, a clove of garlic on the side, the Lithuanian salami way.
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