Speciality Raw Salami > Raw wild boar salami

Raw wild  boar salami

Product type
Cured raw salami

Ingredients
Italian pork meat 60%, European wild boar meat 40%, salt, sugars: dextrose and sucrose, natural flavors and spices. Antioxidant: E 300 (ascorbic acid). Preservatives: E251 (sodium nitrate).

Description
Salami made from medium grain minced European wild boar and italian pork meat. Stuffed in the natural 'pealed' hog or 'straight' bovine casing in the typical shape and size of the "tourist" 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. Agricultural and food product Traditional (PAT) entered on the national list of typical products of Piedmont.

Curing
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.

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

Shelf life
Raw wild boar 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.
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