RED DEER SALAMI – Sausage made from red deer venison | Austrian PREMIUM salami from local alpine deer game | 1 stick | Hirschsalami

DEER SALAMI | Wild Sausage from Deer | DELUXE Sausage from Local Red Deer | Exquisite Taste & Guaranteed Enjoyment | 300 g

Our rustic salami contains at least 38% deer meat.

The deer salami is a true masterpiece of Alpine cuisine, renowned for its refined 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 the Alps has to offer, making it the ideal natural snack for in-between.

Crafted with traditional artisan skills, our deer salami is made from lean meat of free-ranging redAerobic cheese ripening means cheese ripening with oxygen. » More info deer in the Alps, complemented by high-quality beef and pork.

The animals live in the clear, untouched Alpine heights, giving the meat its exceptional tenderness and unmistakable spicy flavor.

The secret of its distinctive taste lies in a carefully balanced spice blend perfected over generations. This blend is gently incorporated into the meat before being stuffed into natural casings and slowly smoked over beechwood.

The final air-drying in the pure Alpine air gives the deer salami its firm yet tender texture and the full-bodied aroma appreciated by connoisseurs.

Whether on a mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info hike or as a hearty snack at home, the deer salami offers a genuine 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 Alps in every slice.

The deer salami is a must-have for any backpack. It is ideal for long mountain hikes, perfect for all charcuterie boards, and naturally pairs wonderfully with our Alpine cheese varieties.

Our deer salami is a raw deer sausage with a fine grain and selected spices. The maturation periodThe milk period is also called the lactation period. It is the time when farm animals such as cows, sheep or goats keep milk for milk production. » More info is at least 1½ months. It impresses with an intense, robust wild flavor and a pleasantly soft texture.

Lovingly and expertly crafted, this lightly smoked raw sausage from deer and pork is made from 53% lean, tender pork and 38% deer meat, further refined with Jamaican rum.

What makes our deer salami special: While other salamis often use leftover meat, our Alpine salami is made from 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 of meat. This sausage specialty is a handcrafted product from the Bregenzerwald Alps, characterized by its wild-spicy flavor.

Discover with this Alpine salami a high-quality Alpine product with good shelf life – suitable for all occasions and for all gourmet fans. Through 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 spices and gentle smoking over beechwood, the deer salami achieves its unique taste.

Special tip: Simply top your pizza with deer salami and be amazed by the wild taste of your “wild pizza” creation.

Our deer salami is part of the salami selection 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.

Deer Salami Tips | Quality Standards

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

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

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

• Whole salami is shelf-stable for at least 2 months at 10-15°C. Sliced salami can last several weeks 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.
• 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 doesn’t 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 the salami out of the fridge before eating, as it tastes best at room temperature.
• If stored openly, white spots or patches may form on the sausage casing. These are due to salt crystallization, not mold. They can be consumed without concern or simply removed with a brush & water.