House salami smoked Villgrater sliced approx. 120 gr.

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.