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A salami using the meat of the wild boar, cased in natural gut and aged for a minimum of 1 month.
The product has been discontinued in our webshop
In Chianti the processing of wild boar meat has increased considerably, thanks to the rise in stocks in our forests, which are being increasingly left to themselves. Cased in natural gut, hung in the cellar for a month to cure. Spiced to bring out the
Pork, wild boar (20%), salt, natural flavourings, preservative: potassium nitrate.
In Chianti - where this is a traditional product - the processing of wild boar meat has increased considerably, thanks to the rise in stocks in our forests, which are being increasingly left to themselves. Cased in natural gut, hung in the cellar for a
