🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
€ 12,22
Our alpine herbal salami consists of 94% pork meat – additionally refined with a herbal mixture from our alps. Artisanal local small scale manufacturing.
Packing unit: 1/2 stick – approx. 300 g
Out of stock
FRESH SHIPMENT » EVERY TUESDAY | ||
NO ARTIFICIAL COLORS/FLAVORS | NO FILLERS | GLUTEN-FREE |
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 periodThe 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. » More info 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 processedMelting cheese is a proven process to refine and make it more durable. » More info in the mass sausage production, in our herbal salami are also nobleMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info 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 mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info walks, fits on break plates and of course fits perfectly as a supplement to our alpine cheeses.
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.
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)
Weight | 0,3 kg |
---|---|
Pork origin | Farmers from Bregenzerwald, Schestauber, Oberösterreich – pork sides |
Manufacturer ID | AT 80237 EG |
Weight | |
Storage conditions | Storage refrigerated or cool to + 16 ° C |
Brand | Alpen Sepp |
Additional Ingredients | Antioxidant: ascorbic acid, Antioxidant: sodium ascorbate, dextrose, Iodine free salt, maltodextrin, natural aroma, Preservative: sodium nitrite, smoke, real carmine, spice extracts, spices |
Country of origin | Austria |
Kind of sausage | Alpine Herbal Salami |
Meat content | 100 g contains 114 g of pork meet |
Sausage casing | non-edible shell |
Taste Intensity | spicy |
GTIN | 9120022282046 |
As the world becomes more and more interested in what’s inside the food we eat, we wanted to remind our customers of our insistence in creating a superior sausage product that meets the mark in flavor and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info.
Our sausage products have never contained any filler, and we pride ourselves in using only 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 cuts of meat. It’s a tradition that guides and follows us as we continue to bring you the food you love and trust. That is our promise!
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutritional value table – according to the LMIV (EU No. 1169/2011).
100 grams of salami contain:
Energy value | 244 kcal/1020 KJ |
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 | 21,5 g |
of it saturated | 7,6 g |
Carbohydrates | <0,2 g |
SugarPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | <0,1 g |
ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 13 g |
Salt | 2,2 g |
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Out of stock
Claus (verified owner) –
Very good taste will buy it again !!
Christine (verified owner) –
Hello it tastes very good. We order again. Many Thanks!
Gabriele Baron (verified owner) –
A wonderfully spicy salami, a special taste experience. We look forward to more of this. The cheese and clarified butter are of excellent quality. A friend said: the best cheese I have ever eaten! “
Jürgen (verified owner) –
The prototype of the Alpine herb salami has a wonderful herbal taste. We have eaten them in a short time with relish. Hopefully it will not only stay with the prototype, because we would like to buy it again.
Bernd (verified owner) –
Our entire family was completely thrilled by the excellent taste of both the herb cheese and the alpine herb salami. All products bought so far by Alpen-Sepp are very good in taste. The delivery was always close to the deadline and was packed very well.
vw-cabrio-1969 (verified owner) –
Wonderful taste experience!
vw-cabrio-1969 (verified owner) –
I’m just about to enjoy one piece by piece, without bread. To neutralize the taste buds always a piece of apple in between. I let the cheese melt very slowly on the tongue. A wonderful pastime with memory of my time on Lake Constance between Lindau + Friedrichshafen in the 60s. Peter Levin