Typical from hill and mountain areas tradition, where wild boars were often killed to defend crops and their meats were mixed with pork meat to get lean salamis reach in flavor. The leanest parts of the boar, pork bacon and shoulders are the main ingredients in this product.
With its medium grinding this salami is stuffed into natural collagen casings and seasoned for about 30-45 days.
Its weight is about 300 g. Its lean slice looks bright red and has a robust taste and a persistent scent.
