Sliced in aroma packs under atmos protection.
Dry cured by hand using a traditional mixture of spices, salt and cold smoked over pine branches. After maturing for three months in the fresh mountain air it attains its inimitable aroma.
The aroma packs are deliverable with a print in any language.
Appropriate seasoning serves to round off the hearty taste or our smoked salami wich is certainly true to its name. Smoking takes place in typical Black Forest smokehouses using green fir brushwood, fir cones and Black Forest wood. Packed under protective atmosphere.
Unit weight: 500 g