This cured salami blends lean venison with richly marbled Berkshire pork for a balanced profile that highlights both wild and traditional charcuterie flavors. Sea salt, fresh garlic, and black peppercorn season the meat, while red wine and a classic spice blend add depth and gentle warmth. A live starter culture supports natural fermentation, developing savory complexity without overwhelming the meat’s character.
The slice shows a firm yet supple texture with a deep, savory aroma. Flavor is clean and meaty at the start, with the mild gaminess of venison balanced by the natural richness of Berkshire pork, followed by subtle spice and a light tang from fermentation. Its structured profile makes it well suited for charcuterie boards, pairing easily with crusty bread, mustard, or simple pickled vegetables.
Terroirs d’Antan draws on traditional European charcuterie techniques to craft salami with clear, focused flavor and careful balance. By using antibiotic-free and hormone-free meats and time-honored curing methods, the brand produces salami that reflects classic craftsmanship while offering distinctive combinations like venison and Berkshire pork.
Ingredients: Venison, Berkshire pork meat, sea salt, nonfat dry milk, sugar in the raw, red wine, spices, dextrose, fresh garlic, black peppercorn, sodium erythorbate, lactic acid, live starter culture.
Antibiotic-Free and Hormone-Free
Nutritional information coming soon
Nutritional information coming soon