French Dry Salami with Hazelnuts by Maison de Savoie - 200g
If you kept the salami in the fridge, leave it at room temperature for at least 30mn, then cut it into very thin slices before eating. As simple as that!
To enhance your experience, we do recommend a dry white wine with some touch of acidity and minerality. We mostly have in mind the Chablis, a Chardonnay wine from Burgundy region, or a white Sancerre. And for a more regional experience, try the Roussette-de-Savoie wine, harder to find in Japan but definitely worth it!
If you'd like to enjoy red wine, then we would recommend a light, fruity red wine with a very low tannin level (Alsace Pinot Noir, or Beaujolais Primeur for example) to make sure the wine taste is not altered while eating your french salami.
|Ingredients||pork meat (100% French pork), hazelnuts (8%), salt, sugars (lactose, dextrose), garlic, pepper, nutmeg, preservatives (sodium nitrite, potassium nitrate), ferments, natural pork casing|
|Preservation||Salami is a delicate product prone to drying up: Ideally it should be put out of their original wrapping, then wrapped in butcher paper, kitchen towel or aluminium foil at room temperature in a cool, ventilated and dry storage (12 to 18°C), if not possible, place it in the vegetable compartment of the fridge. It is best to consume the salami within 1 to 2 weeks after you started slicing it.
Read more about preserving dry salam
Disclaimer: These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on our website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading of the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
The Maison de Savoie brand, a member of the Bell France group, can be found in the picturesque town of Aime La Plagne, located in the Savoie region.
Nestled amidst majestic mountains including the Mont-Blanc, the region boasts a rich heritage of traditional pork cuisine and a well-established pork-based food culture. The climate, characterized by its suitability for maturing cured ham and salami, makes it the perfect location for the production of dry-cured products. The area is also home to a diverse array of local dishes that pair perfectly with wine, such as raclette, cheese fondue and salami.
These culinary creations draw inspiration from traditional techniques and feature locally sourced ingredients from the Savoyarde region, including the world renowned Beaufort cheese.
Traditional Savoie Salami are prepared only with the finest parts of pork meat (ham, loin, shoulders) and a long curing time in the fresh air of the Alps, typicaly longer than for its neighbour, the Italian salami, allowing for a great depth of meaty flavors. Additionally, the ingredients used are selected with attention to local ingredients available at the foot of Mont Blanc.
Bell France, a big player in the French food industry, makes this tasty French salami under their Maison de Savoie brand. The company started with a charcuterie store, Môssieur Polette, in Lyon, France in 1925. It was a spot where foodies from all over would come to indulge. In 1974, a larger company was started, and the second generation inherited and grew the five factories that made regional specialties in Lyon, but also Savoie and Auvergne regions. In 2008, it became a part of the Bell Group and is now one of the three brands under the Bell France umbrella, with a great variety of cured-meat products, including a wide range of "Saucisson de Savoie" products.