Norcia Salame di Cinghiale al Pepe Nero - Wild Boar Salami with Black Pepper
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The wild boar sausage wrapped with fine organic black pepper is typical Norcia cold cut, produced with accurately selected and degreased wild boar meat and a portion of pork. The pork meat is used to make the product sweeter and the texture softer.
To produce the Wild Boar Sausage wrapped with fine organic black pepper the meat is ground rather thin, then, salt and a mixture of spices, like pepper and garlic are added.
When the mixture is ready it is stuffed in a natural casing and subsequently bound in a small roll, approximately five centimetres; a brief hot drying phase, the wild boar sausages are hung in a well ventilated room to mature. Because of the sausages small calibre, this product does not require a long maturation and is ready to be eaten after 3-5 weeks of seasoning.
The taste of Wild Boar Sausage is very marked, intense and fragrant, a delight for the lovers of wild meat.
This exceptional cured meat, a product of the Artigianale Salumificio Renzini of Norcia, is used in various recipes. It is often present, cut into thick slices in the buffets of appetizers, and always finds its place in platters of meats in restaurants and wine shops; it is tasty for daring culinary experiments with cheese, honey, and balsamic vinegar. The Wild Boar Sausage, according to an ancient Norcia recipe, can also be preserved in extra virgin olive oil, with the addition peppercorns and Bay leaves, and be consumed even after many months This particular process, as well as conserving it much longer, donates to it a particular aroma and flavour.
The Wild Boar Sausage goes well with Italian red wines.