MOUNTAIN SALAMI | Made from beef and pork | mild Austrian PREMIUM sausage from the Alpine region | 1 stick Bergsalami

MOUNTAIN SALAMI | Mild sausage made from lean beef and pork | DELUXE dry sausage from the Alpine region | delightful taste & enjoyment guaranteed | 400 g

The MountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info Salami is more than just a sausage – it is the heart of Alpine tradition and artisanal excellence.

Made from the finest, lean beef and pork, this dry sausage offers an unparalleled taste experience that captures the pure essence of the mountains in every slice.

Our experienced master butcher knows how to infuse the essence of the Alps into our Mountain Salami. With care and dedication, he selects only the finest ingredients and blends them with hand-picked, aromatic spices, which define the unique taste of this sausage specialty.

After artisanal production, the salami begins its journey through time – maturing slowly and patiently in the clear, pure air of our Alpine region.

For at least 1½ months, the Mountain Salami is stored under controlled conditions, achieving its optimal firmness. This careful aging process gives the salami its distinctive texture and full-bodied aroma, so highly prized by connoisseurs.

Every bite tells the story of the mountains – of rugged peaks, crystal-clear streams, and unspoiled nature that define our salami.

Salami Tips | Quality Standards

An essential quality factor in salami production is the quality of the meat used. The more pure muscle meat and the less connective tissue-rich meat used in the sausage, the higher the quality.

The longer a salami can dry or mature, the more intense its flavor and aroma become. The drying and maturation 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 usually recognizable by the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

Another key indicator is the specification of how much meat is used per 100g of finished salami. The more meat used, the more intense the salami flavor.

• Whole Mountain Salami stays fresh at 10-15°C for at least 2 months. Sliced salami remains fresh in the refrigeratorRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info for several weeks.
• Visible 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 does not necessarily indicate the actual fat contentThe F.D.M. value related to dry matter, also depending on the water content of the cheese. The higher the water content (the more watery the cheese) the less dry matter and the less fat the cheese contains. » More info of a salami.
• Take the salami out of the refrigerator before eating, as it tastes best at room temperature.
• If Mountain Salami is stored openly, white spots or areas may appear on the casing. This is salt crystallization, not moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info. It is safe to eat or can be easily removed with a brush & water.