Our Red Deer salami is prepared by using selected free range Red Deer meat, pork pancetta, pork meat, rose pepper, white pepper and a little bit of garlic. The traditional beech wood smoking and the drier texture of the Red Deer meat makes this salami leaner than the Wild Boar and really particular in taste.
Serving: at room temperature, cut into thick slices. Should be able to stand on its edge. Serve alone or with other ingredients. This type of salami goes well with softer cheeses like; Camembert, Havarti, Tomme de Savoie.
Ingredients: 55% Red Deer Meat, 30% Pork Pancetta, 15% Mangalica Meat, Curing Salt, Salt, Rose Pepper, Spices
Preparation Process: 9-10 weeks
Approximate Product Dimensions: 47mm (diameter), 250mm (length), 290-320 grams
Store: in a dry (below 65% humidity), ventilated, cool (below +15°C) place, hung.
Natural products with no chemical treatment against mold growth. In event of growth of mold, remove mold with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum-package.