ALPENSEPP’S ARTISAN ALPINE HERBS SALAMI
In german language called Alpenkräutersalami.
After the successful prototype test and the many positive feedbacks, the salami is now available! We thank our test customers very much.
Our master sausage maker creates with our alpine herbal salami a wonderful, tasty sausage specialty with a special herbal mixture. It matures in our alpine region to the correct cut hardness and is stored in a controlled manner.
The herbal salami is a cured, air dried sausage with small to medium grain size and selected spices. The maturation respectively fermentation The milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. is at least 1½ months. It onsists of 94% controlled (100 g sausage are made from 114 g meat), lean and tender Austrian pork, which is additionally refined with the special herbal mixture.
The special thing about our herbal salami: While often remaining meat is Melting cheese is a proven process to refine and make it more durable. in the mass sausage production, in our herbal salami are also Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). meat parts processed.
With this salami specialty a Austrian artisan handmade product has beed created, which is characterized by its spicy herbal taste.
Discover with this herbal salami a high-quality alpine product with a long shelf life – suitable for all occasions and for all connoisseurs. Our herbal salami must not be missing in any backpack. It is ideal for long The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. walks, fits on break plates and of course fits perfectly as a supplement to our alpine cheeses.
Salami review – distinctive features of salami quality
- A crucial Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. in salami production is how high the quality of the meat is. The more pure muscle meat and the fewer connective tissue-rich pieces of meat come into the salami sausage, the higher the quality.
- The longer a salami can The 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. or ripen, the more intense its flavor and intensity. The drying and ripening time is usually recognized by the hardness of the sausage: the firmer, the longer it has been subjected to the ripening process. Another clue is the important indication of how much meat was used per 100 g of finished salami. The more meat is used, the more intense the salami taste.
The name Salami
Salami is a European cured sausage variety of pork and other meats.
If the original salami recipes usually included meat from donkey or mule, today it is mostly pork and beef. For other meats, this is indicated in the name (for example, turkey salami and wild salami).
Just add herbal salami on your home made pizza and enjoy the special taste of your “alpine pizza” creation.
Enjoyment classification alpine herbal salami
The peculiarity of herbal salami is the refinement with a special herbal mixture.
Herbal salami intensity (mild – spicy)
Herbal salami consistency (soft – hard)
Herbal salami shelf life (1 – 6 months)