The smoked Wild Boar Paprika Salami made from wild boar meat and pork pancetta fills the mouth with rich flavours, without overwhelming the tongue and palate. This product is not as dry as the red deer, here the Hungarian paprika dissolves better in the pancetta and gives an amazing body to this outstanding smoked product. We believe that this is one of our best 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 hard cheeses like Pecorino, Beaufort, Comte, Manchego.
Ingredients: free range wild boar meat, pork pancetta, curing salt, Hungarian red paprika, spices
Preparation process: 9 weeks
Approximate 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.