SEPP' Deer Salami

Description

For the preparation of the traditional SEPP'Manufaktur® - Salami with Venison, we use pork (Vulkanlandschwein / AMA Quality Seal) and venison (Wild). This is filled into artificial casings and air-dried for at least 4 weeks. During maturation, the sausages develop their characteristic aroma. The salami is then washed and packaged. Salami is arguably the most famous raw sausage of all. It delights with a slightly sweet and finely spicy taste.

The light game aroma of venison combined with the juiciness of pork: every slice is a delight!

• Artisanally made in South Tyrol
• Maturation: 1 month
• Highest quality thanks to a unique family recipe
• Regular strict controls throughout the entire manufacturing process

Serving suggestion

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

Remove the artificial casing before consumption.

Ingredients

Ingredients: Pork (Vulkanlandschwein / AMA Quality Seal)*, venison (Wild), salt, flavour extracts, spice extract, dextrose, sucrose, antioxidant: ascorbic acid; preservatives: sodium nitrite, potassium nitrate. For 100g of finished product, 139g of pork and 35g of venison were used.
*Origin AT

Nutritional values/100g: 1716kJ / 408kcal; Fat: 33.6g, Of which saturated: 12.3g; Carbohydrates: 2.2g, of which sugars: 0.8g; Protein: 28.7g; Salt: 4.6g;

Preview images may vary in shape and appearance from the delivered specialty. It is a natural product after all. ;) Knives, Schüttelbrot (crispbread) 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 does not contain genetically modified organisms that 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)