Speciality Raw Salami > Raw venison salami

Raw venison salami

Product type
Cured raw salami

Italian Pork meat 60% , European venison meat 40%, salt, sugars: dextrose and sucrose, natural flavors and spices. Antioxidant: E300 (ascorbic acid). Preservatives: E251 (sodium nitrate).
Salami made from medium grain minced European venison and italian pork meat Stuffed in natural casings in the shape and size of a typical "turista" raw salami: 15 to 20 cm in length, weighing between 300 to 400 g per portion.
It is then hand tied or netted according to customer requirements.
Contains no dairy derivatives, gluten or GMO.

This process takes place in two distinct phases: a drying phase in which the product receives warm air in order to remove moisture for about five days and the actual curing phase in which temperature and humidity remain constant until optimal curing is achieved. The curing period varies from 15 to 30 days.

The weight of each salami is about 350 grams. Venison salamis are traditionally tied in 3 piece chains, weighing a total of approx. 1 kg per chain.

Shelf life
Raw venison salami does not have a pre-defined shelf life; nevertheless it is best before 3/4 months from curing to fully appreciate its organoleptic properties.

Antica Cascina at Anuga Food. 10-14 October 2015
Antica Cascina at Anuga Food. 10-14 October 2015
Come visit us at Anuga Food at Hall 11.2 Stand B-64, in Cologne Germany from October 10th to October 14th.