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.
Dark-coloured honey of strong and bitter flavor. Is suitable for baked sweet and goes further to medium-aged cheeses, savory dishes and grilled meats in general.
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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.
Hard cheese bovine raw milk, Appearance: cylinder form - slightly concaved, Aroma: strong hay scent, Flavour: balanced, Consistency: rubbery - compact, Maturation: 6-12 months, bunker.
