HOUSE SALAMI | Mild Salami Made from Pork | PREMIUM Sausage Variety | 1 Stick

HOUSE SALAMI Sausage | DELUXE Raw Sausage | Exquisite Taste & Enjoyment Guaranteed | 180 Grams

Our House Salami sets the standard in terms of qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and taste. Crafted with the utmost precision and artisanal expertise, it impresses with an unparalleled tender yet firm texture.

The perfectly balanced spice blend gives the salami a harmonious, intense aroma that delights even the most discerning palates.

The Salami Raw Sausage, made from carefully selected pork, is stuffed into artificialVegan cheese, analogue cheese, artificial cheese or cheese imitation are food products that resemble cheese cheese when compared to real cheese. » More info casings and undergoes an elaborate aging process of at least 1½ months.

During this time, the salami is stored under strictly controlled conditions to ensure it achieves its ideal firmness and full flavor profile.

The end result is a red-brown sausage delicacy with a rather dry surface and a vibrant meat-red interior, accentuated by small, well-distributed pieces of 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.

For the production of 100 grams of this exquisite House Salami, a proud 164 grams of the finest pork are used, highlighting the exceptionally rich and full flavor.

Our House 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 House Salami an indispensable highlight for gourmets.

House Salami Tips | Quality Standards

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

The longer a salami can dry or age, the more intense its flavor and aroma become. The drying and aging time is usually reflected in the firmness of the sausage: the firmer it is, the longer it has undergone the aging process.

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

• Whole salami can be stored at up to 22 °C for at least 4 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 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 refrigerator before eating, as it tastes best at room temperature.
• If salami is stored openly, white spots or patches may form on the sausage casing. These are salt crystallizations, 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. They are safe to consume or can be easily removed with a brush and water.