BEEF SALAMI | Spicy salami made from 100% beef | PREMIUM sausage variety | 1 stick

BEEF SALAMI Sausage | DELUXE Cured Sausage 100% Beef | Exquisite Taste & Enjoyment Guaranteed | 180 Grams

Our beef salami made from pure beef sets new standards in terms of qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and taste.

This salami is the perfect choice for anyone looking to avoid pork. Made from **100% high-quality beef**, this salami stands out due to its precise processing and firm yet tender texture.

The carefully balanced spice blend gives the beef salami a harmonious, intense aroma that even satisfies discerning palates.

During the elaborate ripening process of at least 1½ months, the salami develops its characteristic quality. Stored under strictly controlled conditions, it achieves its ideal firmness and fully develops its flavor profile.

The result is a red-brown sausage delicacy with a dry surface and a rich, intense meaty redAerobic cheese ripening means cheese ripening with oxygen. » More info interior. Small, evenly distributed 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 pieces ensure an appealing appearance and complete the overall picture.

For the production of 100 grams of this exquisite beef salami, 163 grams of the finest beef are used, highlighting its rich and full-bodied flavor.

Our beef salami stands not only for pure enjoyment but also for the highest quality. It contains no genetically modified organisms and is produced without the use of genetically modified materials.

This uncompromising quality and dedication to traditional craftsmanship make our beef salami an indispensable highlight for gourmets who value the finest ingredients.

Salami Tips | Quality Standards

One crucial quality factor in salami production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich pieces included in the salami, the higher its quality.

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

Another important indicator is the specification of how much meat per 100 g of finished salami was used. The more meat used, the stronger the salami flavor will be.

• Whole salami can be stored for at least 4 months at temperatures up to 22°C. Sliced salami stays 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 fat 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 salami is stored openly, white spots or white patches may appear on the casing. This is due to 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 simply be removed with a brush & water.