Salame Al Cinghiale

Salame-al-Cinghiale---tecnica

SALAME AL CINGHIALE

  • Size 0.400 kg average weight
  • Pork and wild boar meat
  • Fine ground
  • Minimum maturation 30 days
One of the most famous animals of the Mediterranean scrub, the wild boar has been used since Roman times for the production of sausages and matured meat.
The accurate preparation and the delicate balance of the ingredients make wild boar salami a characteristic product that is full of flavour and worthy to be on the finest tables.
It is characterised by its fine grinding and has very little fat and is an excellent gastronomic appetiser or is even suitable to end a good dinner.
 
 
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