Salame con cinghiale ( wild boar)
Ingredients: pork meat, 40% of wild boar meat, salt, natural aromas, sugar. Processing: the leanest meat is cut and kept in a cold store for 3 days. Then it is minced and mixed with the other ingredients, and then wrapped in a synthetic bowel. Seasoning: 20 days. Sensory analysis: intense and savoury taste, dark red colour dotted with white. Size: 0,5 kg.
