Sepp's salami with venison

Description

For the preparation of the traditional SEPP'Manufaktur® - Salami with Venison, we use pork (Vulkanlandschwein / AMA quality seal) and venison (game). This is filled into artificial casings and air-dried for at least 4 weeks. During maturation, the sausages develop their characteristic aroma. Afterwards, the salami is washed and packaged. Salami is arguably the most famous raw sausage of all. It delights with a slightly sweet and finely spiced taste.

The light game aroma of venison combined with the juiciness of pork: every slice is a delight!

• Artisanally produced in South Tyrol
• Maturation: 1 month
• Highest quality due to unique family recipe
• Regular strict controls throughout the entire production process

Serving Suggestion

As a classic Brettlmarende with cheese, bread and pickles or for a picnic while hiking with a mountain panorama.

The artificial casing should be removed before consumption.

Ingredients

Ingredients: Pork (Vulkanlandschwein / AMA quality seal)*, venison (game), salt, flavour extracts, spice extract, dextrose, sucrose, antioxidant: ascorbic acid; preservatives: sodium nitrite, potassium nitrate. For 100g of finished product: 139g pork, 35g venison.
*Origin AT

Nutritional values/100g: 1716kJ / 408kcal; Fat content: 33.6g, of which saturated: 12.3g; Carbohydrates: 2.2g, of which sugars: 0.8g; Protein: 28.7g; Salt: 4.6g;

Preview images may vary in shape and appearance from the delivered speciality. After all, it's a natural product. ;) Knife, "Schüttelbrot" and herbs are not included in the package.


Microbiological Parameters
The product complies with the microbiological parameters according to VO (EC) 2073/2005 in its latest version.

GMO (Genetically Modified Organisms)
The product contains no genetically modified organisms that would require declaration on the label. No genetically modified materials were used in the production of the product (according to EUVO (EC) 1829/2003 and
VO (EC) 1830/2003)