GARLIC SALAMI | Delicately aromatic salami made from pork | PREMIUM sausage variety with a hint of garlic | 1 stick

GARLIC SALAMI Sausage | Delicately Aromatic DELUXE Raw Sausage | Wonderful Garlic Flavor & Enjoyment Guaranteed | 180 Grams

Our garlic salami raw sausage sets new standards in terms of qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and taste.

This extremely delicate raw sausage, refined with garlic, made from the finest pork, convinces with a tender yet firm texture, resulting from artisanal precision.

The finely balanced spice mix, enriched with a subtle hint of garlic, gives the salami an intense, aromatic profile.

The garlic nuances are deliberately used sparingly to refine the taste without dominating it.

Made from carefully selected pork, the garlic salami is stuffed into artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info casings and undergoes an elaborate maturation process of at least five weeks, during which it is air-dried under strictly controlled conditions.

The result is an aromatic delicacy with a dry, reddish-brown surface and a bright meat-red interior, interspersed with small, evenly distributed pieces of fatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info.

To produce 100 grams of this exquisite garlic salami, 164 grams of the finest pork are used, emphasizing its rich and full-bodied flavor.

Our garlic salami stands for pure enjoyment and the highest quality. It contains no genetically modified organisms and is produced without the use of genetically modified materials.

This uncompromising quality and the passion for traditional production make our garlic salami an indispensable treat for lovers of aromatic sausages.

Garlic Salami Tips | Quality Standards

A decisive factor in salami production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich pieces of meat used in the salami, the higher the quality.

The longer a salami can dry or mature, the more intense its flavor and aroma. The drying and maturation time can usually be recognized by the firmness of the sausage: the firmer it is, the longer it has been subjected to the maturation process.

Another important indicator is the information on how much meat is used per 100 grams of finished salami. The more meat used, the more intense the salami flavor.

• Whole salami will keep for at least 4 months at up to 22°C. Sliced salami will keep in the refrigeratorRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info for several weeks.
• Visible fat does not necessarily indicate the actual fat contentThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info of a salami.
• Take salami out of the refrigerator before eating, as it tastes best at room temperature.
• If salami is stored openly, white spots or white patches may form on the sausage casing. These are salt crystallizations and not moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info. They can be consumed without any problems or simply removed with a brush and water.