The piquant version of the smoked Wild Boar Paprika Salami with a spicy tang experience at the end of each bite.
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.