SALAMI STICKS SPICY | Mini Salami Sausages made from Pork | PREMIUM Sausage Variety | 6 Pieces

SALAMI STICKS SPICY | Mini DELUXE Raw Sausage | Wonderful Taste & Enjoyment Guaranteed | 120 Grams

…they make kids happy and adults just as much.

Our Salami Sticks stand for the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and incomparable taste. They are made from the finest pork and represent the essence of traditional craftsmanship in modern production.

Every step in the production of this spicy delicacy is aimed at 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.

To make 100 grams of these exquisite mini salamis, 173 grams of the finest pork are used, which emphasizes their rich and full-bodied flavor.

The raw salami mixture is carefully stuffed into edible casings, smoked, and then air-dried for at least 1 week under optimal conditions.

This process ensures that the flavors can fully develop and the perfect texture is achieved. After the drying process, the sticks are gently washed, dried, portioned into convenient sizes, and finally wrapped in protective packaging to preserve freshness and aroma.

The appearance of our Salami Sticks is a promise: a reddish-brown, dry surface that hints at the fine, artisanal craftsmanship.

Inside, a rich, intense meat redAerobic cheese ripening means cheese ripening with oxygen. » More info appears, streaked with small, evenly distributed 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, giving the product its characteristic structure and unmistakable taste.

The spicy and aromatic flavor of these Salami Sticks makes them an indispensable treat for all lovers of high-quality sausages, perfect for hikes or as a snack in between.

Our uncompromising quality starts with the selection of raw materials and ends with the finished delicacy that lands on your plate. The combination of traditional craftsmanship and state-of-the-art manufacturing technology ensures that every bite of these Salami Sticks is a premium experience that satisfies the highest culinary demands.

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 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 identified by the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

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

• A whole salami can last at temperatures up to 22°C for at least 4 months. Sliced salami remains 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 a 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 may appear on the casing. These are salt crystallizations, 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’s perfectly safe to eat, or you can simply remove them with a brush & water.