Our selected top quality, free range wild boar leg is processed in a traditional way using a black pepper, coriander and juniper berry marinade. Following two weeks of marination, the meat is transferred from the souse to the smoking chamber. The smoking beech wood and the following six weeks of ageing give the unique flavour to our smoked Wild Boar Bresaola.
Texture: perfectly soft in the center.
Serve: at room temperature or slightly chilled. Cut the meat into paper-thin slices. To be consumed on its own or with a salad of spinach, radicchio and some pine nuts dressed with olive oil and lemon juice or balsamic vinegar and freshly shaved Parme- san cheese. This product can be added to any gourmet dish or cold platter.
Ingredients: free range wild boar meat, curing salt, spices
Preparation process: 8-10 weeks
Store: hang it in a dry (below 65% humidity), ventilated, cool (below +18°C) place. Our products have not undergone chemical treatment against mould growth. In such an event, remove it with a dry, soft cloth and continue storage as indicated earlier.
Loss of volume may occur after opening the vacuum package.