Our Roebuck Salami is prepared by using free range roebuck meat, pork pancetta, pink pepper, white pepper and a little amount of garlic. The traditional beech wood smoking and the dry texture of the roebuck meat makes this salami leaner than our Wild Boar Salami and also distinct in taste.
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 Camembert, Havarti, Tomme de Savoie.
Ingredients: free range roebuck 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.