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Our fine dry-cured coarse salami is made by hand of selected pork. Seasoned according to an old recipe the salami gets its spicy flavor from the gentle drying and maturation on the fresh mountain air.
Whether as cold appetizers plate or for a traditional “Marende” (snack), the coarse salami is best served cut into thin slices combined with a farmhouse bread or a South Tyrolean “Schüttelbrot” (crispy bread).
Remove the packaging foil from your salami and allow it to breathe for at least one hour at room temperature so that it has a chance to develop its full aroma.
Once unwrapped from its original packaging, you can safely store the salami in a cool and dark place (cellar).
The cut surface of open salami may dry out. This means no loss of quality. Simply cut off a slice to continue enjoying.
