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Deer salami is made according to an old recipe of deer meat from the surrounding forests and pork meat. The salami gets is spicy but nevertheless noble taste from a blend of seasoning and by maturing in the fresh mountain air.
Remove the packaging foil from your salami and allow it to breathe for at least one hour at room temperature so that it has a chance to develop its full aroma.
Once unwrapped from its original packaging, you can safely store the salami in a cool and dark place (cellar).
The cut surface of open salami may dry out. This means no loss of quality. Simply cut off a slice to continue enjoying.
