PEPERONCINO SALAMI | Chili salami made from pork | Spicy-aromatic PREMIUM sausage variety | 1 stick

PEPERONCINO SALAMI – Chili Salami | Spicy-Aromatic DELUXE Sausage | Wonderful Taste & Spicy Enjoyment Guaranteed | 180 grams

Our Peperoncino Salami (also Chili Salami) made from pork sets new standards in qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and taste. Carefully crafted with precision and artisanal expertise, this spicy raw sausage impresses with a tender yet firm texture.

The balanced spice blend, enhanced with fiery peperoncino, gives the salami an intense, tangy aroma that even connoisseurs will love.

Made from carefully selected pork, the Peperoncino Salami is stuffed into naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info casings and undergoes an extensive maturation process of at least 1½ months. During this time, the sausage matures under strictly controlled conditions to achieve the perfect firmness and full flavor profile.

The result is a robust, fiery delicacy with a slightly dry surface and a vibrant redAerobic cheese ripening means cheese ripening with oxygen. » More info meat interior, accentuated by 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.

For every 100 grams of this spicy Peperoncino Salami, 163 grams of the finest pork are used, which enhances the rich and full-bodied flavor.

Our Peperoncino Salami stands for pure, spicy enjoyment and top quality. It contains no genetically modified organisms and is produced without the use of genetically modified materials.

This uncompromising quality and our passion for traditional production make our Peperoncino Salami an essential treat for lovers of spicy sausages.

Peperoncino Salami Tips | Quality Standards

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

The longer a salami can dry or mature, the more intense its taste and aroma will be. The drying and maturation time is usually reflected in the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

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

• Whole salami can last for at least 4 months at up to 22°C. Sliced salami stays fresh in the fridgeRipened 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.
• The 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; it tastes best at room temperature.
• If salami is stored uncovered, white spots or patches may appear on the casing. These are salt crystals, 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 perfectly safe to consume, or they can be removed with a brush and water.