Wild Boar, Pork, Salt, Wine flavouring, Dextrose, Spices, Antioxidant: sodium ascorbate, Preservative: sodium nitrite. Made with 140g meat per 100g product.
Wild Boar, Pork & Red Wine Salami
Cured, Fermented and Air-Dried Salami made with British wild boar & British free range pork
Classic, Southern European-style salami which highlights the wild boar’s subtly, gamey flavour
Pack Sizes:
1Kg Bag: Wholesale, 1Kg: non-wholesale piece, 1Kg: wholesale piece, 250g: wholesale sliced pack, 70g: non-wholesale retail sliced pack, 70g: wholesale retail sliced pack
Shelf Life:
Regular 80g Salami and Chorizo: Best Before 8 Weeks, Sliced Packs: Best Before 30 Days, Whole 1Kg Salami and Chorizo: Best Before 12 Weeks
Awards:
British Charcuterie Awards 2018: Silver
Meat:
British Wild Boar & Free Range Pork
Similar to:
Salchichon (Spanish) Salami di Cinghiale (Italian)
Drinks Pairing:
Full-Bodied Reds, Aperitifs
- Preparation Info: Ready to Eat
- Cooking:
- Can Be Served Hot (ideally served at room temperature)
- Can Be Served Cold
Serving Suggestions
A flavoursome addition to a pasta sauce or casserole, works well with slow cooked dishes and bold flavours
| Calories | 330 (1374) |
| Fat | 23 |
| Saturated Fat | 9.3 |
| Carbohydrate (of which sugars) | 2.2 (1.4) |
| Protein | 28 |
| Salt | 4.1 |
| Allergens | None |
Have you tried these alternatives?
-
Monmouthshire Air-Dried Ham
Cured, Fermented and Air-Dried Ham, the longest aged of all our products -
Snack Salami (Spicy)
Snack-sized salami, with a tasty touch of chilli -
Sweet Smoked Paprika Chorizo
Cured, Fermented and Air-Dried Chorizo, made with sweet smoked paprika -
Monmouthshire Air-Dried Pork Loin (Lomo style)
Cured, Fermented and Air-Dried Ham with a hint of sweet smoked paprika
