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Our salami with herbs is made by hand of selected pork. Seasoned according to an old recipe and gentle matured on the fresh mountain air the salami gets a coat of South Tyrolean herbs shortly before maturity.
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.
