SEPP's House Salami

Description

For the preparation of the traditional SEPP-Manufaktur - House Salami, we use pork (Vulkanlandschwein / AMA Quality Seal). This is filled into artificial casings and air-dried for at least 5 weeks. During maturation, the sausages develop their characteristic aroma. Afterwards, the salami is washed and packaged. Salami is probably the most famous cured sausage of all. It impresses with a slightly sweet and finely spicy taste.

• Traditionally made in South Tyrol
• Lightly smoked
• Highest quality thanks to a unique family recipe
• Regular strict controls throughout the entire manufacturing process

Serving suggestion

As a classic Brettlmarende with cheese, bread and gherkins or for a picnic while hiking with a mountain panorama.

Before consumption, the artificial casing should be removed.

Ingredients

Ingredients: Pork (Vulkanlandschwein / AMA Quality Seal)*, salt, flavour extracts, spice extract, dextrose, sucrose, antioxidant: ascorbic acid; preservatives: sodium nitrite, potassium nitrate. For 100g of finished product, 164g of pork were used.
*Origin AT

Nutritional values/100g: 1744kJ / 416kcal; Fat content: 32.2g, Of which saturated: 12.3g; Carbohydrates: 2.2g, of which sugars: 0.8g; Protein: 28.6g; Salt: 4.6g;

Preview images may differ from the delivered specialty in shape and appearance. It is, after all, a natural product. ;) Knife, flatbread and herbs are not included in the package.


Microbiological parameters
The product complies with the microbiological parameters according to VO (EG) 2073/2005 in its latest version.

GMO (Genetically Modified Organisms)
The product contains no genetically modified organisms that would require declaration on the label. No genetically modified materials were used in the production of the product (according to EUVO (EC) 1829/2003 and
VO (EC) 1830/2003)