Cured raw salami
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).
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. Wild boar salamis are traditionally tied in 3 piece chains, weighing a total of approx. 1 kg per chain.
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.
NUTRITIONAL INFORMATION PER 100 GR. OF PRODUCT
Kj 1695 Kj Kcal 408 Kcal
– of which saturated fatty acid 9,6g
– of which sugars 1,2g