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Swiss Deli Venison Salami is a fine-grained and mild-flavoured salami. It is prepared using traditional methods with a unique blend of Italian spices including garlic, pepper and juniper berries. Cooked, smoked and aged to perfection - Swiss Deli Venison Salami makes a sophisticated addition to any table.
• 100% NZ Venison
• 100% Gluten Free
• 100% Soy Free
• 100% Dairy Free
• 100% Artificial Colouring Free
• 100% Genetically Modified Ingredients (GMO) Free
Uncompromising on authenticity, the Swiss Deli factory still follows time honoured European traditions with highly prized recipes known only to our Swiss trained butchers. Highly regarded and acclaiming a strong reputation - today our smallgoods remain known as New Zealand's best.
Swiss Deli Italian Salami do not use any fillers and are free from artificial colouring and genetically modified ingredients
I travelled widely in Europe when I was younger, and even made my own kabanos a few times, so I have probably tried a great variety of salamis and related meats. This means I have a healthy respect for the butchers who produce salami because it is a precise process, one which requires a fair bit of skill and a good sense of the balance of the spices used. I was interested to see that this recipe uses juniper berries. Apart from their well-known use in gin (which came from the Dutch word for juniper), they are also used in preserves of various kinds. I have used them in various fruit pickles over the years because I really like their flavour.
The juniper in this product is quite subtle, however, possibly because the slices are wafer-thin and very upmarket in appearance. I could also detect the pepper but again the flavour is mild and pleasant rather than in-your-face aggressive as some salamis can be. It is light and lean, without the fatty aftertaste that I would normally associate with salami. Venison is a naturally lean meat so it appears this would be an excellent alternative for people wanting to cut back on the fats.
Three of us shared the packet; we first tasted a slice each on its own and then we served the rest with scrambled egg in place of bacon. We did not bother to heat the salami as it was so fine that we thought it would take up the heat from the freshly cooked eggs, and this was the case. The egg and salami mix was very nice indeed and the rest of the packet disappeared all too swiftly.
Next time I buy this product, I would like to try it the traditional way with a soft, mild-flavoured cheese and some bread rolls. The cheese should not be too strong as it would compete with the delicate effect of the salami - if anything, the cheese should be understated. I can picture it as part of a picnic - add a bottle of smooth red wine and a salad, put it all in a wicker basket, and it would be a perfect meal to take to share at an outdoor music concert. The other use I can see for it is as a pizza topping for children because the mild flavour would suit young palates. There are very few kids who don't like pizza!
All in all, I like this product and will be keeping an eye out for it. It is made from natural ingredients, it tastes good, and, best of all, the price is very reasonable!
This product has 50g of venison salami, which according to it's nutritional information counts as one serving. Personally I managed to make the venison last 3 servings, layered in a sandwich, chopped and put into an omelette, and finally just eaten straight out of the packet. Salami itself (despite being labelled as a mild flavoured meat) is strong in flavour compared to the straight meats such as ham or beef, and therefore doesn't need large quantities to affect the flavour of the meal.
In my omelette, I beat 3 eggs together, added some salt and pepper, and heated inn a pan. Once the base was cooking well, I added two thin slices of cheese, and two slices of the venison salami chopped into small pieces. The smaller the pieces, the better the omelette would retain its shape when moving onto the plate, and eating. Despite only using two thin slices or the salami, it remained the dominant flavour in the omelette, providing an earthy saltiness, and a nice little black peppery kick.
I suppose the real question is whether there was much difference between the venison salami, and other salami's available these days, and well I couldn't really tell you. I don't generally eat salami all that much. It certainly had a stronger flavour to what I can recall other salami's having, and it was a meat that I didn't need to have lots of in order to be satisfied (I can easily put 250g of chicken in a sandwich, but two or three slices of venison salami gives just as much flavour), so the meat definitely goes further.
So value-wise, this 50g pack is the same price as 400g of your budget Manuka Ham at the supermarket, but the number of serving sizes are definitely similar when considering the strength of flavour. Being salami, it is a cured meat, and will obviously last longer than your general meats as well, with my product's shelf life lasting over two months in the packet. Even after opening the packet, the meat stayed reasonably fresh for over a week, not going solid or dry. Not bad at all.
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