DEER SALAMI – Game salami made from roe deer | Austrian PREMIUM hard sausage from local alpine deer | 1 stick | Rehsalami

DEER SALAMI | Game Sausage from Roe Deer | DELUXE Sausage from Local Roe Deer | Delicious Taste & Guaranteed Enjoyment | 300 g

Our Roe Deer Salami | Gourmet Salami made from local Alpine roe deer with a minimum of 38% roe deer meat content.

The Roe Deer Salami is a true masterpiece of regional culinary art, distinguished by its sophisticated recipe and pure, natural originProtection of origin or protection of origin are statutory regulations. » More info. This special salami combines the best that the untouched nature of our forests and Alpine meadows has to offer and is the perfect natural snack for in-between meals.

Produced using traditional craftsmanship, our Roe Deer Salami consists of lean meat from free-roaming roe deer, complemented with high-quality bacon and pork.

The roe deer live in clear, untouched forests, giving the meat its exceptional tenderness and distinctive, spicy taste.

The secret to its unique flavor lies in a carefully balanced blend of spices, perfected over generations. These are gently worked into the meat before being stuffed into a natural casing and carefully smoked over beechwood.

The final air drying in the pure mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info air gives the Roe Deer Salami its firm yet tender consistency and the full-bodied aroma appreciated by connoisseurs.

Whether on a hike through nature or as a hearty snack at home, the Roe Deer Salami offers an unadulterated taste experience that captures the purity and qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of the forests in every slice.

With a roe deer meat content of at least 38%, our “Wild Salami” combines the essence of nature into a flavorful experience that delights your senses.

Our master butcher expertly creates a salami from exquisite roe deer and fine pork that not only pleases the palate but also touches the soul.

The Roe Deer Salami is a must-have in every backpack for mountain hikes. It’s ideal for extended hikes, special charcuterie boards, and, of course, a perfect complement to our Alpine cheeses.

Our Roe Deer Salami is a raw sausage with a fine texture and selected spices. The curing time is at least 1½ months. It impresses with its tender, tasty roe deer flavor and a pleasantly soft consistency.

Lovingly and expertly crafted, this lightly smoked raw sausage is made from roe deer and pork. Our Roe Deer Salami consists of 53% controlled, lean, and tender pork and 38% roe deer meat (game), further refined with Jamaican rum.

The special feature of our Roe Deer Salami: Unlike others that mainly use leftover meat, our Alpine salami includes 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. This sausage specialty is a handcrafted product from the Bregenz Forest Alps, characterized by its wild and spicy taste.

Discover with this Roe Deer Salami a high-quality Alpine product with excellent shelf life—suitable for all occasions and enjoyment lovers. With fine spices and gentle smoking over beechwood, the Roe Deer Salami achieves its unmistakable flavor.

Special tip: Try topping your pizza with Roe Deer Salami and marvel at the wild taste of your “roe deer pizza” creation.

Our Roe Deer Salami belongs to the family of our salami varieties in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.

Roe Deer Salami Tips | Quality Standards

An essential quality in salami production is the quality of the meat used. The more pure muscle meat and the less connective tissue-rich pieces 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 aging process can usually be recognized by the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

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

• Whole salami is shelf-stable at 10-15°C for at least 2 months. Sliced salami can last several weeks 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.
• 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 salami out of the fridge before eating, as it tastes best at room temperature.
• If stored openly, white spots or patches may appear on the sausage casing. This is salt crystallization and 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’s safe to consume or can be easily removed with a brush and water.