salsalito salami - natürlich von Freyberger
allergens

no allergens

Origin

Shelf life & storage

Our Salsalito salami is still available after arrival at your premises or after collectionat least 8 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

100g of Salsalito is made from 137g of pork.Pork, bacon, salt, spices, garlic, dextrose, sugar, flavoring, preservatives: E250, E252, antioxidant: E301

Nutrition Facts

Already over 10,000+ customers are convinced of our quality

Salsalito Salami

€4,90
€49,00 /kg

Tax included. Shipping calculated at checkout

  • Salsalito salami, vacuum packed
  • 100g or 200g finely sliced
  • Pork salami with coarse pieces of ham
  • Mildly smoked over beech wood
  • Gluten-free, lactose-free, no flavor enhancers
  • Freyberger's Plus Guarantee
Size:100g Sliced
Pickup available at Freyberger Katzwang Usually ready in 24 hours

Salsalito Salami

100g Sliced

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

no allergens

Origin

Shelf life & storage

Our Salsalito salami is still available after arrival at your premises or after collectionat least 8 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

100g of Salsalito is made from 137g of pork.Pork, bacon, salt, spices, garlic, dextrose, sugar, flavoring, preservatives: E250, E252, antioxidant: E301

Nutrition Facts

All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

How to get your order to your home

1. Fresh chilled products
1. Fresh chilled products
2. Packed with cooling pads
2. Packed with cooling pads
3. Express delivery 8am-12pm
3. Express delivery 8am-12pm

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Vom Freyberger

Salsalito Salami - from regional pigs from open-stall barns

Experience the delights of our spicy salami, made exclusively by hand from the finest pork from open-air farms, with a coarse filling of lean, mature ham cubes.

Product information "Salsalito Salami"

Our spicy salami is made from high-quality, coarse-grained pork and bacon, refined with spices such as paprika, garlic, chili, table salt, and sugar, stuffed into natural casings, and air-dried for weeks. It is then smoked over beechwood, which imparts its spicy and tangy flavor. The result is a spicy, tangy salami with an intense aroma, ideal when thinly sliced ​​for bread, antipasti, or pizza.

The philosophy behind Salsalito Salami

The philosophy behind Salsalito Salami is rooted in a passion for high-quality products that delight the palate. 100g of salami is made from 137g of pork and is characterized by its coarse-grained texture, offering consumers an authentic taste experience. The carefully selected meat is presented in freshness packaging that preserves its full flavor while ensuring optimal shelf life. The salami is packaged in a protective atmosphere to maintain its freshness and flavor over time. No artificial preservatives are used in its production, but natural additives such as E250 and E252 are used to ensure quality. Furthermore, E301 is added as an antioxidant to prolong freshness and enhance flavors. This savory salami combines tradition and modernity to create an unforgettable taste experience.

Frequently Asked Questions:

What is Salsalito?

  • Salsalito is a spicy salami with a piquant note, often refined with paprika, chili, and garlic. It is characterized by its smoky flavor and is excellent for bread, pizza, antipasti, or savory snacks. The name comes from the city in California, USA. In Spanish, it was originally called "Saucelito," which means "little willow" in English.

    • What are the white spots on salami?

  • The white spots on salami are usually harmless maturation crystals of protein or mineral salts that form during drying. They can also be edible noble mold that aids in ripening, or solid fat residues. As long as the salami smells and tastes normal, they are harmless.

    • Should the skin of salami be removed?

  • Whether the skin of salami should be removed depends on the casing: natural casings are usually edible, while artificial casings must be removed. If the skin is tough, it can be peeled off more easily after lightly moistening or chilling.