SALAMI BITER CLASSIC | Mild Snack Sausage made from Pork | Mild-Spicy PREMIUM Sausage Variety | 4 Pieces

SALAMI BEISSERLE CLASSIC | Mild Snack DELUXE Raw Sausage | Delightfully Mild-Spicy Flavor & Guaranteed Enjoyment | 100 Grams

Our Salami Beißer Classic is the epitome of pure indulgence and an incomparable taste – the perfect snack for small cravings in between!

These fine salami sausages pamper the senses with their excellent qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and masterful use of the finest ingredients.

Made from hand-selected pork and refined with a carefully balanced spice blend, they offer an intense taste experience that will delight even the most discerning palates.

Every step in the production of this spicy delicacy is dedicated to creating a premiumHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info product that meets the highest standards.

Every bite of this spicy delicacy is a tribute to first-class flavor. For 100 grams of these exquisite mini salamis, 174 grams of the finest pork are processedMelting cheese is a proven process to refine and make it more durable. » More info, emphasizing the rich, full-bodied character of the Beißer.

The salami mixture is carefully filled into edible casings, smoked, and air-dried for at least two weeks under optimal conditions. This maturation process allows the flavors to fully develop and achieve the perfect consistency.

The Salami Beißer impresses with its tempting reddish-brown surface, immediately whetting the appetite. Biting into it reveals the intense fiery redAerobic cheese ripening means cheese ripening with oxygen. » More info of the meat, interspersed with small, bright 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 pieces that create a harmonious balance of aroma and texture.

The combination of a crispy casing and tender interior offers a taste experience characterized by its mildly aromatic seasoning and pleasant texture.

Whether as a delicious companion on hikes, a snack in everyday life, or a delightful highlight on a mountaintop, these spicy Salami Beißer always promise special moments of indulgence.

They are more than just a snack; they are a true premium product that combines traditional craftsmanship with modern manufacturing technology to meet the highest culinary demands.

Every bite of these Classic Salami sausages is an experience that delights the palate and brings pure joy.

Salami Tips | Quality Standards

An essential quality in salami production is the quality of the meat used. The more pure muscle meat and the less connective tissue-rich meat pieces are included in the salami, the higher the quality.

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

Another indicator is the important specification of how much meat per 100 g of finished salami has been used. The more meat used, the more intense the salami flavor will be.

• Whole salami can last up to 4 months at temperatures of up to 22°C. Sliced salami stays fresh in the fridgeRipened 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.
• The visible fat doesn’t 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 the salami.
• Take salami out of the fridge before eating, as it tastes best at room temperature.
• If salami is stored openly, white spots or discoloration can form on the casing. These are salt crystals, 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. It is perfectly safe to eat, or they can simply be brushed off with water.