Carefully made from selected free range Wild Boar meat, pork pancetta and pork meat where the complex unique flavour mainly comes from the blubbery texture of the Wild Boar meat with a hint of rose pepper, the beech wood smoking then the curing which provide a special gastronomic experience for consumers.
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 softer cheeses like; Camembert, Havarti, Tomme de Savoie.
Ingredients: 55% Wild Boar 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