Wild Boar Salami

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.


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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.

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.

Kj 1695 Kj Kcal 408 Kcal
Fat 31g
– of which saturated fatty acid 9,6g
Carbohydrates 1,3g
– of which sugars 1,2g
Fibre 0,2g
Protein 31g
Sodium 1,42g
Salt 3,56g


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