John Myers
This variety is a coarse-grained salami made from pork and beef. The aging process for the spicy specialty from French-speaking Switzerland often takes up to six months. Due to the long air drying, liquid evaporates. This makes the salami particularly dry and lasts longer.
Origin
It is a specialty from French Switzerland.
Taste
Adding black pepper gives the spicy pavé salami a pleasantly hot note.
Use
Pavé salami is ideal as a fine bread topping. Their savory flavor comes into its own on a crispy baguette. Also a real treat in Mediterranean salads with tomatoes and olives or as an antipasti with pear wedges.
Storage/shelf life
Store the sausage in a cool, dark, and dry place. Best packed in an airtight container in the fridge. It can be kept there for about 14 days.
Nutritional value/active ingredients
Like other types of salami, pavé salami is one of the higher-fat types of sausage. It contains about 32 g fat, 19 g protein, 1.8 g carbohydrates, and 375 kcal or 1568 kJ per 100 g sausage.
