The smoked Wild Boar Paprika Salami made of Wild Boar meat, pork pancetta and pork meat slowly fills the mouth with warmth and rich flavours, rather than overwhelming the tongue and palate. As it is not as dry as the Red Deer the Hungarian red paprika dissolves better and gives an amazing body to this outstanding cold smoked product. We believe that this is one of our best salami.
Serving: at room temperature, cut thick, should be able to stand on its edge. Serve alone or with other ingredients. This type of salami goes well with hard cheeses like; Pecorino, Beaufort, Comte, Manchego
Ingredients: 55% Wild Boar Meat, 30% Pork Pancetta, 15% Mangalica Meat, Hungarian Red Paprika, Curing Salt, Salt, 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.