Grey cattle live in the area of national parks. The meat is combined with pork belly pancetta, pink pepper, white pepper and garlic then smoked with traditional beech wood smoking method. The long ageing process makes this salami as good as the paprika-free Water Buffalo Salami.
Serving: at room temperature, to be cut into thick slices (the slices should be able to stand on the edges). This type of salami can be served alone or with softer cheeses like Camambert, Havarti, Tomme de Savoie.
Ingredients: free range grey cattle meat, pork pancetta, curing salt, spices
Preparation process: 8-9 weeks
Product dimensions: 45-47 mm (diameters), 200 mm (length), 250 grams
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.