Venison Cured Salami

Venison Cured Salami

Beyond Bush Venison prepares a venison cured salami which is packed full of B vitamins and zinc producing red blood cells for faster metabolism.

Venison Salami is a cured sausage consisting of fermented and air-dried meat.

Price will be provided on request.

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    SKU: BBV310 Category:

    Ingredients & Nutrition

    INGREDIENTS:

    Salt, Spice (Mustard) & Spice Extracts, Sugar, Acidity Regulator, Phosphate, MSG (Flavour Enhancer), Dextrose, Dehydrated Vegetable (Garlic), Flavour Blends [(Flavourings, Smoke Flavouring, Maltodextrin (Maize & Potato), Salt, Starch, Anticaking Agent, Flavour Enhancers, Acidity Regulators, Potassium Iodate) (Smoke Flavouring)], Preservative, (Potassium Sorbate), Anticaking Agent, Antioxidant (Sodium Ascorbate), Curing Pack – Packed Separately: Salt Preservatives (Sodium Nitrite), Colourant.

     

    NUTRITIONAL INFORMATION (Per 100g serving – Estimated)

    (based on average cured venison snack sticks)

     

    Nutrient Amount % Daily Value*
    Energy 310 kcal
    Protein 30 g 60%
    Total Fat 20 g 28%
    Saturated Fat 8 g 36%
    Carbohydrates 4 g 2%
    Sugar 2 g –
    Cholesterol 75 mg 25%
    Sodium 1200 mg 52%
    Iron 4 g 20%
    Potassium 250 mg 7%

     

    *% Daily Values are based on a 2,000 calorie diet.

    FAQs

    Q1: What type of salami is the healthiest?

    A variety of B vitamins can help your body process food to make energy. Genoa salami is richer in B vitamins, containing around 20% of the daily value. Hard salami is slightly higher in potassium and sodium but offers a larger percentage of your daily protein value.

     

    Q2: Is salami good to lose weight?

    Making your metabolism faster is directly helpful when you want to lose weight, and eating salami is very helpful. It contains zinc and Vitamin B12. These produce new red blood cells and get other processes going, including boosting metabolism. Additionally, these help in improving brain function and cognition.

     

    Q3: Can salami be frozen?

    Yes, salami holds up quite well to the freezing process. Like some other luncheon meat, like bologna, salami has a low water content. This makes it ideal for freezing – foods with high water content suffer the most damage from freezing. These types of foods suffer as the water becomes crystalized when frozen.

     

    Q4: How salami is made

    Using Trimmings –  front quarter of the game (depending on the style of salami and its recipe), you mix the “right” proportions of lean and fat, add the cure, then the flavourings – anything from herbs to garlic, nuts etc – chop the meats, stuff them into an elongated casing made from cleaned animal intestines and leave it to ferment and dry for days, months, or even years.

     

    Q5: What are the three types of salami?

    We found three widely available deli salamis that work well as substitutes: Genoa, hard salami, and soppressata. Each is made from a mixture of raw ground meat, salt, and seasonings, which is stuffed into a casing and left to ferment and dry until cured. Below are some of their distinguishing features.

    Different Types Of Salami And How To Tell Them Apart:

    https://www.volpifoods.com/blog/salami-101-different-types-of-salami-and-how-to-tell-them-apart/

     

    Q6: Differences Between Pepperoni and Salami

    Pepperoni is a type of salami, but salami is not a type of pepperoni. Salami is served cold as a salad spread or used in sandwiches. Pepperoni is used as a pizza topping. Salami has a spicy flavour, while pepperoni has a peppery and smoky taste.

    Recipes

    Salami Pizza

    Rosemary-Sizzled Salami, Dates, and Pecans

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