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For our fine dry-cured salami we use only selected tender pork seasoned with natural spices. The salami gets its fine flavor from the gentle drying and maturation in the South Tyrolean mountain air.
The fine local salami is served as cold appetizers plate but it goes also good for a traditional “Marende” (snack). Best served the salami is cut into thin slices.
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.
