The production of salami is regarded as the supreme discipline in the production of sausages, as a lot of intuition and experience are required to make a balanced and aromatic-spicy salami. Selected meat, bacon and spices are the basic ingredients of our salami. The raw sausage is not cooked, but dried and needs a lot of time - up to 10 weeks - and fresh air until it loses about 40% of its weight under the strict supervision of the salami master and matures to perfection.
It is characterised by its traditional production and the perfect ratio of meat to bacon.
Air-dried salami inside, coated with the spicy taste of Camembert. A salami that tastes like Camembert! Enjoy without peeling, piece by piece.
Garlic is a divorce. We love it simply because it gives the salami an unmistakable, spicy note.
It contains the best pork from the Weinviertel, a pinch of black pepper and a dash of original Grüner Veltliner from the region.
Best of Salami Master
Hungarian salami, paprika salami, Kantwurst - these are the combination winners.
It's like the prototype of the salami. Their "ancestors" are also known as Milanese salami. The Italians just know how to enjoy.
If you prefer turkey instead of pork, you'll get a good taste here.
The chestnut has many culinary uses. We combined them with our salami - they go well together.
Pre-cut small pieces of first-class salami - always good to have at hand.
Refined with dried porcini mushrooms. A combination that makes many a connoisseur think of an autumn forest.
Truffle, a mushroom for connoisseurs and connoisseurs, gives the salami its special touch.
This air-dried salami is a classic among the salami varieties and is made according to traditional recipes with a special spice mixture.
Where her name comes from isn't exactly researchable. But a good feeling is when you have a mountain of salami at home. Then you're always well equipped. Also for the mountain.