Length 5 cm (1.96 in.). Slice diameter 20 cm (0.78 in.).
Whole vacuum-packed and half vacuum-packed. Good for up to 120 days.
DRY-CURED WILD BOAR AND PORK SAUSAGE
Just like wild boar and pork salami, the dry-cured sausage – which differs from salami by its size and curing time – though rooted in the most authentic rural tradition, is an astonishingly refined and balanced product. It comes from roughly minced pork and wild boar cuts (shoulder, pork belly, and ham trimmings), seasoned with our unique Tuscan spice mix. The sausage is then stuffed in a natural casing and tied. Production and dry curing are done in Pontassieve (Florence) facility.
1472 Kj. / 353 Kcal.
Serve sliced with bread (best with unsalted, rustic Tuscan bread). Perfect as an "antipasto" (starter).
Keep in a cool and dry place under 14°C (57°F).