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Wild boar salami is made of finely spiced lean wild boar and pork meat. It gets an individual taste and appearance after being gently dried and matured in the fresh mountain air.
Wild boar salami is divine if cut into thin slices. Combined with a farmhouse bread or a South Tyrolean “Schüttelbrot” (crispy bread) the wild boar salami is an enrichment for every South Tyrolean “Marende” (snack).
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.
