allergens

Allergen information: contains mustard
Due to the production process, traces ofnuts,egg,Milk, and wheat(Gluten)be included.

Origin

Shelf life & storage

Our smoked salami is still available after arrival at your premises or after collectionat least 8 days shelf life, with a maximum temperature of 7°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Smoked salami:
100g of salami is made from 160g of pork.
Pork, bacon, iodized table salt (table salt, potassium iodate), spices (contains mustard), dextrose, antioxidant: sodium ascorbate, flavor enhancer: monosodium glutamate, seasoning, spice extracts, maltodextrin, flavoring, preservative: sodium nitrite, colored horse intestine (color: ammonia caramel), ripening cultures, smoke.

smoked salami

€4,10

€41,00 /kg

Tax included. Shipping calculated at checkout

Finely smoked salami, vacuum packed
100g or 200g finely sliced
Made from high-quality pork
Carefully produced in natural casings for authentic enjoyment
Perfect for lovers of hearty snacks
Freyberger's Plus Guarantee

Size:100g sliced

Variant

Pickup available at Freyberger Katzwang Usually ready in 24 hours

Freyberger Katzwang

Pickup available, usually ready in 24 hours

Katzwanger Hauptstraße 40
90453 Nürnberg
Germany

+49911442709

Freyberger Stammhaus

Pickup available, usually ready in 24 hours

Sperberstraße 99
90461 Nürnberg
Germany

+49911442709

allergens

Allergen information: contains mustard
Due to the production process, traces ofnuts,egg,Milk, and wheat(Gluten)be included.

Origin

Shelf life & storage

Our smoked salami is still available after arrival at your premises or after collectionat least 8 days shelf life, with a maximum temperature of 7°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Smoked salami:
100g of salami is made from 160g of pork.
Pork, bacon, iodized table salt (table salt, potassium iodate), spices (contains mustard), dextrose, antioxidant: sodium ascorbate, flavor enhancer: monosodium glutamate, seasoning, spice extracts, maltodextrin, flavoring, preservative: sodium nitrite, colored horse intestine (color: ammonia caramel), ripening cultures, smoke.

How to get your order to your home

1. Fresh chilled products

2. Packed with cooling pads

3. Express delivery 8am-12pm

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Vom Freyberger

Spicy delight: Lower Bavarian smoked salami

Experience traditional sausage delights from Lower Bavaria! Our finely smoked, high-quality smoked pork salami is carefully produced in natural casings and impresses with its hearty, refined, and full-bodied flavor. A true specialty for lovers of hearty snacks. Order conveniently online now and enjoy authentic taste!

Lower Bavarian smoked salami – production & quality you can taste

Lower Bavarian smoked salami is a traditional sausage known for its unique smoky flavor. It is made from high-quality pork and bacon. Spices and iodized table salt (table salt and potassium iodate) are used in its preparation to season the sausage. Maltodextrin and dextrose ensure optimal binding, while sodium nitrite serves as a preservative. To control the sausage's weight, it is offered in portions of 100 g to 250 g. The sausage is aged using special aging cultures, giving it its full-bodied flavor. Of particular note are the spice extracts and flavor enhancers such as monosodium glutamate, which intensify the flavor experience. Antioxidants such as sodium ascorbate help keep the product fresh and high-quality. With every meal of smoked salami, lovers of gourmet culture can fully experience the craftsmanship of the butcher's trade. For a truly special treat, we recommend enjoying the salami with mustard, as it contains mustard, which rounds off the flavor experience. Simply order online in our shop – your order will be shipped quickly and delivered fresh – we guarantee the highest quality.

Lower Bavarian smoked salami vs. other salamis – that makes the difference

Lower Bavarian smoked salami is a traditional sausage known for its unique smoky flavor. It is made from high-quality pork and bacon. Spices and iodized table salt (table salt and potassium iodate) are used in its preparation to season the sausage. Maltodextrin and dextrose ensure optimal binding, while sodium nitrite serves as a preservative. To control the sausage's weight, it is offered in portions of 100 g to 250 g. The sausage is aged using special aging cultures, giving it its full-bodied flavor. Of particular note are the spice extracts and flavor enhancers such as monosodium glutamate, which intensify the flavor experience. Antioxidants such as sodium ascorbate help keep the product fresh and high-quality. With every meal of smoked salami, lovers of gourmet culture can fully experience the craftsmanship of the butcher's trade. For a truly special treat, we recommend enjoying the salami with mustard, as it contains mustard, which rounds off the flavor experience. Simply order online in our shop – your order will be shipped quickly and delivered fresh – we guarantee the highest quality.

Frequently Asked Questions:

How long does smoked salami last?

Both in the whole and in natural casing, smoked salami boasts a long shelf life – if stored in a cool, dry, and well-ventilated place, it will easily stay fresh for several weeks or months. It should not be wrapped in plastic, but ideally stored in paper or a cloth bag so it can "breathe." Vacuum-packed salami generally keeps for 2–3 months in the refrigerator; the exact best-before date can be found on the packaging. Once opened, it should be resealed and tightly wrapped within 7–10 days and stored in the refrigerator. Tip: Only cut the salami shortly before consumption – this will keep it fresh and flavorful for the longest time.

Which salami is hot smoked?

Classic salami is usually cold-smoked and then air-dried for weeks. This creates its typical, firm bite and intense flavor. However, with hot smoking, the sausage is cooked at higher temperatures, resulting in a softer texture and a milder, smokier flavor. Some salami-like specialties are actually hot-smoked. These include certain varieties of Krakauer, Mettwurst, or Hungarian Kolbasz. These sausages are usually ready-to-eat and juicy.

Is there donkey in Hungarian salami?

The notion that Hungarian salami is made from donkey meat is one of the myths that has persisted over the years. Historically, donkey meat was used in some regions of Hungary, especially when it was cheaper and more readily available. However, this practice is long gone. Modern Hungarian salami is made exclusively from pork (with some beef occasionally). Donkey meat is no longer used in any form in production today.