Thinly sliced, the red wine adds a pleasantly subtle sweetness. Perfect with cheese!
Well….. no we haven’t been allowing the boar to infuse themselves with red wine – that we do promise. So another classic combination of association. Cured meat and red wine. “Red wine!?” we hear Vicky cry. “Yes, red wine Vicky. No you can’t have any – it’s going in the salami!” Jim and I actually toasted the beginnings of the boar farm with a beautiful fruity, smooth merlot. We like wine. Anyway… red wine does a multitude of things. We chose it for it’s slightly sweet qualities, lending it well to a cheeseboard or to those with a sweeter tooth. It also adds a richness, a smoothness and almost a softness to the salami. It’s wholly different from it’s Garlic & Black Pepper counterpart, which is the point really isn’t it? We’d like to think it’s added a more ‘ladylike’ product to our range.
Ready to eat.
Approximately 10 slices.
Gluten, wheat, lactose and sulphite free.
|Wild Boar, Red Wine and Black Pepper Salami Nutrient||Unit||per 100g|
10 in stock