SALAMI BITER HOT | Spicy snack sausage with chili made from pork | Savory PREMIUM sausage variety | 4 pieces

SALAMI BITER HOT | Spicy Snack DELUXE Raw Sausage with Chili | Wonderful Savory Taste & Enjoyment Guaranteed | 100 grams

Our Spicy Salami Biter is the epitome of pure enjoyment and incomparable taste – the perfect snack – enriched with chilies – for a quick bite anytime!

These fine salami sausages indulge the senses with their excellent qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info and the masterful use of the best ingredients.

Made from handpicked pork and refined with a carefully balanced spice blend, they offer an intense taste experience that will delight even the most discerning palates.

Every step in the production of this spicy delicacy is designed to create a 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 product that meets the highest standards.

Every bite of this spicy delicacy is a tribute to first-class taste. For every 100 grams of these exquisite mini-salamis, 174 grams of the finest pork are used, enhancing the rich, full-bodied character of the Beißer.

The salami mixture is carefully stuffed into edible casings, smoked, and air-dried under optimal conditions for at least two weeks. This maturation process allows the flavors to fully develop and achieve the perfect consistency.

The Salami Beißer impress with their tempting reddish-brown surface, which immediately whets the appetite. Upon biting, the intense fire-red of the meat reveals itself, interspersed with small, light 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 that create a harmonious balance of flavor and texture.

The combination of a crisp casing and tender interior provides a taste experience that convinces with its aromatic seasoning + chili heat and pleasant texture.

Whether as a tasty companion on hikes, an everyday snack, or a delightful highlight at the mountainThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info peak – the spicy Salami Beißer always promise special moments of enjoyment.

They are more than just a snack; they are a genuine premium product that fulfills the highest culinary standards through the combination of traditional craftsmanship and modern manufacturing technology.

Every bite of these chili salami sausages is an experience that pampers the palate and brings pure joy.

Salami Tips | Quality Standards

A crucial factor in salami production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich meat cuts included in the salami, 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 is typically reflected in the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.

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

• Whole salami can last at up to 22°C for at least 4 months. 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, as 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 easily removed with a brush and water.