The Pustertaler salami owes its incomparable taste not only to the best meat the region, but also to the addition of tasty herbs directly the mountain meadows that surround the green valley. Production The best pork and local beef are used for the production of this salami. The salami is air-dried for 6 weeks. Enjoyment The house salami is particularly suitable for Brettljausen, smoked platters or cold cuts platters. Before eating, remove the house salami the vacuum bag and allow it to breathe for an hour at room temperature so that its aroma can develop. Store the house salami in a cool, dry place.
Mignon is a very small-sized salami produced with the same mix used for Salami Milano. Thus, it has a fine grain and a mild and delicate flavour, all concentrated in tiny dimensions. Perfect as a snack or appetiser. Flavour: Mild
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The flavour is very spicy due to the chilli pepper and strong paprika. The salami undergoes a gentle smoking. An ideal ingredient for pizza toppings.
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.
Bresaola is an air-dried beef ham of Italian origin. We only use beef our own slaughter for its production.
