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. Production 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. Enjoyment 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 Villgrater Sexten butchery is a traditional family business based in Sexten, an idyllic village in South Tyrol. For more than 100 years, the butchery has stood for the highest quality and a close connection to nature and agriculture. The products are made exclusively local raw materials such as pork, beef or game, which come farmers in the region and are kept in a species-appropriate manner. In production, Villgrater relies on artisan traditions and state-of-the-art technology to ensure the highest quality standards. The range includes a wide selection of sausage and ham specialities as well as grilled meat and cheese. All products impress with their natural taste and special quality. With the Villgrater Sexten butcher's shop, you are relying on genuine South Tyrolean craftsmanship and the highest level of enjoyment.
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The right one for every taste, whether with fennel or truffle, made beef or venison. Our salami is the ideal snack sausage, made selected raw materials, air-dried and naturally matured. naturally matured.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
