ARTISANAL MOUNTAIN SALAMI – Austrian salami specialty
In German language called Bergsalami.
Our master sausage maker succeeds with our The Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. salami a spicy and tasteful sausage specialty. It matures in our alpine region to the correct cut hardness and is stored in a controlled manner.
This salami is a cured, air dried sausage with 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. Our mountain salami consists of 75% controlled, lean and tender pork and beef, which is additionally refined with back bacon.
The special thing about our mountain-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 mountain 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.
Discover with this mountain salami a premium-quality handmade sausage product with a long shelf life – suitable for all occasions and for all connoisseurs. It will accompany you at long mountain 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 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 “mountain pizza” creation.
Enjoyment classification mountain salami
The peculiarity of mountain salami is the high proportion of beef and pork meat.
Mountain salami intensity (mild – spicy)
Mountain salami consistency (soft – hard)
Mountain salami shelf life (1 – 6 months)