Venison salami, 180 g

Venison salami, 180 g: traditional pork and venison salami, air-cured for at least 4 weeks.

For its traditional venison salami, SEPP'Manufaktur uses pork (Vulkanland pig with AMA quality seal) and venison (game). L's mixture is stuffed into an artificial casing and air-cured for at least 4 weeks; during curing, the salami develops its characteristic aroma. It is then washed and packaged.

Salami, perhaps the most famous cured sausage of all, delights with its slightly sweet, delicately spiced flavor. The subtle game aroma of the venison combines with the juiciness of the pork: every slice is a pleasure.

• Handcrafted in South Tyrol
• Aged for 1 month
• Rigorous, regular checks throughout the entire production process

How to enjoy it

Venison salami is ideal for a classic South Tyrolean snack (Marende), served on a board with cheese, bread and pickles; it is also perfect for a picnic during a mountain hike.

Remove the artificial casing before consumption.

Ingredients

Pork (Vulkanland pig with AMA quality seal)*, venison (game), salt, aromatic extracts, spice extract, dextrose, sucrose, antioxidant: ascorbic acid; preservatives: sodium nitrite, potassium nitrate.

139 g of pork and 35 g of venison were used for every 100 g of finished product.

* Origin of the pork: Austria.

Nutritional values per 100 g

The product complies with the microbiological parameters of Regulation (EC) 2073/2005, as currently in force. It does not contain genetically modified organisms that are subject to mandatory labeling; no genetically modified materials were used in production (Regulations (EC) 1829/2003 and 1830/2003).

Images are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.