Villgrater – Affumelli di Capriolo da 210 gr.

South Tyrolean smoked roe deer salami are produced with 50% venison meat and 40% pork. This sausage is aged with natural spices, delicately smoked with smoke and dried in the air.

How to taste them

Before consumption, remove the smoked salami from the vacuum pack and let them breathe at room temperature for an hour, so that they can develop their full aroma.
Store the smoked roe deer salami in a cool and dry place.