We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
For the preparation of the tasty fennel salami we use the best pork. This is filled in natural casings and air-dried for at least 4 weeks.
Whether for supper or for a "Marende", the fennel salami is best served in thin slices. Without lactose and gluten, this salami is just right for all gourmets.
Before eating, remove the fennel salami the vacuum bag and leave it to breathe for an hour at room temperature so that its aroma can develop.
Store the fennel salami in a cool, dry place.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
Cut cheese ewe's milk, Appearance: wrinkly rind - saffron-yellow interior, Aroma: saffron - strong floral scents, Flavour: harmonic - sheeps's milk - complex aftertaste, Consistency: rubbery - crumbly, Maturation: 2 months in the refining cell
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun