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.
The Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste.
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.