Salami with porcini mushrooms
2005 awarded with the silver medal in Paris.
Weight depends on maturity: between 140 and 180 grams.
pork meat, pig intestine, salt, lactose, dextrose, garlic, spices, shallots, flavors, enzymes, preservatives E252, E250.
It may contain traces of nuts.
The mould coating is typical of the handmade sausages from Auvergne. Depending on the degree of maturity of the sausage, it is more or less strong, because the noble mold develops naturally during the maturing process and gives the sausage its incomparable taste. The natural mold can be consumed without restriction - but if you wish, you can also brush the salami slightly dry.
Note on the closure of the salami
The sausages are closed at both ends with a small aluminium clip. Please be careful when cutting and eating.