ARTISAN CHILI SALAMI | SPICY & HOT TASTE | 1 piece – Chilisalami

ARTISAN CHILI SALAMI – HOT & SPICY – 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 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 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 processedMelting cheese is a proven process to refine and make it more durable. » More info in the mass sausage production, in our mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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 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 qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info 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 dry 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.