The selected top quality free range Wild Boar rump is processed in a traditional way using a black pepper, coriander, juniper berry marinade. After two weeks when the meat is ready to leave the souse it is transferred to the smoking chamber where the selected smouldering beech wood and then the 6 weeks of aging gives the unique flavour of our smoked Wild Boar Bresaola.
Texture: perfectly soft in the thicker central.
Serve: paper thin sliced at room temperature or slightly chilled. Consume on its own or with a salad of spinach, Radicchio and pine nuts dressed with olive oil and lemon juice or balsamic vinegar and freshly shaved Parmesan cheese. It is also an elegant addition to any gourmet dish or cold platters.
Ingredients: 100% Free Range Wild boar Meat, Curing Salt, Spices
Preparation Process: 8-10 weeks
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.