€ 13,46
Our Wild Boar Salami specialty with at least 38% wild boar meat content.
Packaging unit: 1 stick | approx. 300 g
Our Wild Boar Salami | Gourmet Salami made from local wild boar with a minimum of 38% wild boar meat.
The Wild Boar Salami is a true masterpiece of regional culinary art, distinguished by its refined recipe and pure, natural originProtection of origin or protection of origin are statutory regulations. » More info. This special salami combines the best that the untouched nature of our forests has to offer and is the perfect natural snack for in-between.
Crafted using traditional artisanal methods, our wild boar salami is made from lean meat of free-ranging wild boar, complemented by high-quality pork.
The wild boars roam in pristine, unspoiled forests, giving the meat its exceptional tenderness and uniquely spicy flavor.
The secret of its distinctive note lies in a carefully balanced spice blend, perfected over generations. This blend is gently incorporated into the meat before being stuffed into a natural casing and delicately smoked over beechwood.
The final air-drying in the pure Alpine air gives the wild boar salami its firm yet tender texture and full-bodied flavor, which connoisseurs highly appreciate.
Whether during a hike through nature or as a hearty snack at home – the wild boar salami offers a pure taste experience, capturing the purity and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of our forests in every slice.
With a wild boar meat content of at least 38%, our “Wild Salami” encapsulates the essence of nature in a flavor experience that enchants your senses.
Our master butcher knows how to create a salami from exquisite wild boar and fine pork meat that delights not just the palate but also the soul.
The wild boar salami is a must-have in every backpack for mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info hikes. It’s perfect for long treks, suits all special charcuterie boards, and naturally complements our Alpine cheeses.
Our wild boar salami is a wild dry sausage with a fine grain and selected spices. The maturation periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info is at least 1½ months. It impresses with a pleasant, non-intrusive wild boar flavor and a pleasantly soft texture.
Lovingly and skillfully, this lightly smoked dry sausage is made from wild boar and pork meat. Our wild boar salami consists of 53% controlled, lean, and tender pork and 38% wild boar meat, further refined with Jamaican rum.
The special aspect of our wild salami: While other producers often use leftover meat, our wild salami also includes premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info cuts. This sausage specialty is an Alpine artisanal product, characterized by its wild and spicy flavor.
Discover with this wild boar salami a qualitatively exceptional Alpine product with long shelf life – suitable for all occasions and gourmet enthusiasts. Thanks to nobleMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info spices and gentle smoking over beechwood, the salami achieves its distinctive taste.
Special tip: Simply top your pizza with wild boar salami and marvel at the wild flavor of your “Wild Boar Pizza” creation.
Our wild boar salami is part of the salami assortment in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
A decisive factor in salami production is the quality of the meat used. The more pure muscle meat and the less connective tissue-rich meat in the salami, the higher the quality.
The longer a salami can dry or mature, the more intense its flavor and aroma become. The drying and maturation time is usually reflected in the firmness of the sausage: the firmer, the longer it has undergone the maturation process.
Another key indicator is the amount of meat used per 100g of finished salami. The more meat used, the more intense the salami flavor.
Salami is a European dry sausage made from pork and other meats.
Traditional salami recipes often included donkey or mule meat, but today it is typically made from pork and beef. Other meat types are identified in the name (e.g., turkey salami and wild salami).
Top your pizza with wild boar salami and marvel at the unique taste of your “salami pizza” creation.
The unique aspect of wild boar salami is its pleasant, non-intrusive wild flavor.
Wild Boar Salami Intensity
How spicy is the salami? We rate on a scale of 0 (mild) to 10 (spicy).
Wild Boar Salami Texture
How firm is the salami? We rate on a scale of 0 (soft) to 10 (hard).
Wild Boar Salami Shelf Life
How long does it last? We define between 1 to 6 months.
The wild boar belongs to the family of Old World or True Pigs from the order of even-toed ungulates. Wild boars are omnivores and highly adaptable. Their population is currently increasing, primarily due to the intensified cultivation of corn.
The wild boar has a strong omnivore dentition with 44 teeth. The lower canine teeth of male boars typically reach 20 cm in length, although only about 10 cm usually protrude from the jaw. The maximum live weight of mature sows in Central Europe is about 150 kg, and that of mature boars is about 200 kg.
Wild boars can cause significant damage to agricultural land, digging up entire fields in search of food. They are very intelligent and thus difficult to hunt. Female juveniles can become sexually mature as early as 8 to 10 months old.
Wild boar meat is fattier than deer or venison. The meat of young animals is excellent for braising and roasting, remaining very juicy. Wild boar meat is highly aromatic.
| Weight | 0,3 kg |
|---|---|
| Manufacturer ID | AT 80166 EG |
| Weight | |
| Storage conditions | Storage refrigerated or cool to + 16 ° C |
| Wildfleischursprung | hunters from Bregenzerwald, Knöferl – Montafon |
| Pork origin | Farmers from Bregenzerwald, Schestauber, Oberösterreich – pork sides |
| Additional Ingredients | Antioxidant: ascorbic acid, dextrose, Iodine free salt, jamaica rum, natural aroma, Preservative: sodium nitrite, smoke, spice extracts, spices, sucrose |
| Brand | Alpen Sepp |
| Country of origin | Austria |
| Kind of sausage | Wild boar salami |
| Taste Intensity | spicy |
| Meat content | 53% pork and 38% red deer |
| Sausage casing | non-edible shell |
| GTIN | 9120022281988 |
As the world becomes more and more interested in what’s inside the food we eat, we wanted to remind our customers of our insistence in creating a superior sausage product that meets the mark in flavor and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.
Our sausage products have never contained any filler, and we pride ourselves in using only premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info cuts of meat. It’s a tradition that guides and follows us as we continue to bring you the food you love and trust. That is our promise!
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of salami contain:
| Energy value | 370 kcal/1550 KJ |
| FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info | 31 g |
| of it saturated | 9,4 g |
| Carbohydrates | <0,1 g |
| SugarPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 23,6 g |
| Salt | 2,8 g |
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Simply “super” – makes you want more!