PEPPER SALAMI | Delicately aromatic salami made from pork | PREMIUM sausage variety | 1 stick

PEPPER SALAMI Sausage | Spicy-Aromatic Pepper DELUXE Cured Sausage | Delightful Taste & Spicy Enjoyment Guaranteed | 180 Grams

Our Pepper Salami Cured Sausage 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 spicy cured sausage, made from the finest pork meat, impresses with a tender yet firm texture of the sausage mass, which is the result of the highest precision and artisanal expertise.

The carefully balanced spice mix, refined on the outer skin with nobleMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info pepper, gives the salami an intense, piquant aroma that delights even the most demanding connoisseurs.

After production from selected pork meat, the pepper salami is filled 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 air-dried under strictly controlled conditions for at least five weeks.

This process ensures perfect maturity and a full flavor profile. Once the desired maturity is reached, the artificial casing is removed to present the salami in its finished form – rolled in medium-ground pepper –.

The result is a spicy delicacy with a rather dry surface and a vibrant meat-red interior, accentuated by small, evenly 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 pepper salami, 162 grams of the finest pork meat are used, emphasizing its rich and full-bodied flavor.

Our pepper salami stands for unadulterated, spicy enjoyment and the highest quality. It contains no genetically modified organisms and is produced without the use of genetically modified materials.

This uncompromising quality and the passion for traditional production make our pepper salami an indispensable treat for lovers of spicy sausages.

Pepper 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 of meat used in the salami 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 time can usually 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 information on 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 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.
• 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 refrigerator before eating, as it tastes best at room temperature.
• If salami is stored openly, white spots or white discolorations may form on the sausage casing. These are salt crystallizations and not mold. It is safe to consume, or you can simply remove them with a brush and water.