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Roebuck salami full of game character, which is rounded out by a mouth-watering piquant twist. Roebuck is widely considered to be the royalty of all venison, and this mild and tender meat makes for an irresistibly moreish gourmet charcuterie. It is made with free-range roebuck and pork pancetta for added juiciness, then seasoned with Hungarian hot paprika and a unique combination of aromatic fresh spices. Each artisanal salami is made from prime cuts in small batches and smoked over fragrant beech wood for an unforgettable experience.
Roebuck is naturally low in fat and cholesterol and has a high protein and zinc content.
Delicious on its own, in sandwiches, as a pizza topping or sliced into risottos and pasta sauces. It makes the perfect centrepiece for charcuterie boards, going exceptionally well with hard cheese, including Cheddar, Parmesan or Gouda.
Free-range roebuck meat, pork pancetta, curing salt, Hungarian paprika, spices, preservative (sodium nitrite).
100g salami is made using 167g roebuck meat.
|Average Nutrition per 100g|
|Energy||1702kJ / 407kcal|
|- of which saturates||19.5g|
|- of which sugar||0.9g|
The gourmet charcuterie of Venison Gusto embodies what is best in Hungary’s traditional approach to salami-making. An age-old recipe is combined with the know-how and expertise of their master charcutier, who personally oversees the creation of each product. Red deer can roam free across forests and meadows, foraging on a natural diet of grasses, shrubs and berries. Only carefully selected animals are used, and the company’s sustainability policy ensures the long-term future of the wild game population. Venison Gusto’s unceasing pursuit of excellence means that these unique delicacies are full of flavour, bringing the unparalleled taste of rural Hungary to your table.
If you find yourself short on time and lacking fancy ingredients, then with just a couple of kitchen staples and some trusty salami, you can create a divine pasta dish with ease.
Healthy and hearty at the same time, this is a real gourmet treat. The salmon is perfectly complemented by the earthy, wooden aroma of forest mushrooms and the intense flavour of the venison charcuterie, while the crisp-tender asparagus gives your palate a refreshing green relief.