New
The product
Salame di Cinghiale
Wild boar salami made with carefully selected wild boar meat
Code:
79131
Country of origin:
Italy - Tuscany
Weight:
400 g approx
Minimum order:
1 piece
| Description | The wild boar meat - only the leanest parts - is expertly processed, spiced, seasoned with Cervia salt, and then stuffed into casings |
|---|---|
| Appearance | It appears compact and homogeneous, with a bright red color, showing a good proportion of the visible fat |
| Taste | It is characterized by its intense and persistent flavor, typical of game sausages |
| Suggestions | It pairs wonderfully with semi-aged soft cheeses, but its flavor shines best when accompanied by a slice of rustic bread and a good glass of wine. Red, of course, preferably a Brunello di Montalcino, Chianti Classico, Nobile di Montepulciano, or Bolgheri, to name just a few of the most famous! |
| Ingredients | Boar meat 50% (100% Italian) pork* (100% Italian), salt, sugar* (dextrose*, sucrose*), pepper* (black, white), garlic *, cinnamon*, juniper*, cloves*, nutmeg*, preservatives: E250 *Organic |
|---|---|
| Weight | 400 g approx |
| Packaging | Bulk |
| Storage Conditions (packaged products) | Store in the refrigerator at a temperature between 0°C and +18°C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1538 kJ / 371 kcal Fat: 31 g of which saturates: 12 g Carbohydrate: <0,5 g of which sugars: <0,5 g Protein: 23 g Salt: 3,7 g Typical value per 100 g |
The producer
Azienda Agricola Savigni - Pavana Pistolese (PT) - Tuscany
Why we chose them
There is a small village in the Tuscan-Emilian appenine, where everyone knows Savigni. Pavana Pistoiese is located
in the woods, in an enchanted valley. In this valley, from 400 up to 1000 meters high, Savigni have chosen to raise their own animals,
free to graze in the woods of Fattoria Bonaria in San Marcello Pistoiese and Sambuca Pistoiese.
Every day, Fausto, the father, together with his sons Nicolò and Mileto, renews a difficult choice: the choice of High
Quality (with a capital letters, as they love to specify).
The choice of organic breeding is a valiant choise and Savigni contributes to make this way of raising pigs
recognisable: without antibiotics, without GMOs, without artificial insemination and without cages for births, bred with an
integration of organic fodder only during the winter months. A great attention to the animals because this is the only way
to obtain a good meat. They have their own lab, monitored 24 hours on 24, for meats processing, drying and curing.
They make everything by hand: cut, knead, salted, putting pepper and spices, bag and tie. For salting, they chose the
"Salfiore di Cervia". Straight from the sea, it is washed with brine; it maintains its natural moisture and the sea preserves
all the trace elements. It is a sweet salt, that goes well with pork.
