Deer bresaola Wild boar salami


The perfect combination of the Water Buffalo meat, the pork pancetta and the seasoning of pepper, cumin, garlic and home-grown Hungarian red paprika. After the beech wood smoking the salami goes to the curing chamber. 8-9 weeks later when the ageing process is finished, the salami is ready to go on your table. This product is free of any artificial additives

Serving: at room temperature, cut thick, should be able to stand on its edge. Serve alone or with other ingredients. This type of salami can lend a unique, savory dimension to any tomato based pasta sauce also excels as a topping or a stuffing to main dishes way beyond pizza and calzones or any gourmet chef dishes.

Ingredients: Water Buffalo Meat, Pork Pancetta, Salt, Hungarian Paprika, Spices

Preparation Process: 8-9 weeks

Approximate Product Dimensions: ~ 40-42 mm (diameters), 200mm (length), 240-270 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.

Lactose FreeGluten FreeNo Preservatives

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