ARTISAN HOT & SPICY CHILI SALAMI – from Austrian alpine region
Our master sausage maker succeeds with our chili salami a wonderful, tasteful and hot sausage specialty. It matures in our alpine region to the necessary cut resistance and is stored in a controlled manner.
Our hot salami is a cured, air dried sausage with small-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 consists of 75% controlled, lean and tender pork and beef, which is additionally refined with back bacon.
The special thing about our chili 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 The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. 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 handcrafted product was created, which is characterized by its spicy, but not too hot taste.
Discover with this mountain salami a high-quality alpine product with a long shelf life – suitable for all occasions and for all connoisseurs. It is ideal for long outdoor hikes, 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 flavor. 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 100g 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 mountain salami on your home made pizza and enjoy the special taste of your “hot pizza” creation.
Enjoyment classification chili salami
The peculiarity of chili salami is the high proportion of beef and pork.
Chili salami intensity (mild – spicy)
Chili salami consistency (soft – hard)
Chili salami shelf life (1 – 6 months)