Fine mold salami, refined with wild fennel seeds and air-dried for 14 weeks. Mildly aromatic with delicate fennel notes.
Only selected, local, particularly-lean pork is used to create this fine mold salami. It is refined with a special spice blend and wild fennel seeds. The slow aging through continuously-circulating air via a pressure gauge is one of the most important ingredients. It matures for at least three months. During this slow, natural air drying, the salami develops its elegant, white fine mold, which gives it its mildly-aromatic taste with delicate fennel notes. Its distinctive feature is its wonderfully-rustic cross-section.
| art.no. | article | packaging | weight | shelflife |
|---|---|---|---|---|
| 143 | Fennel salami | 1 pc. | approx. 2,20 kg | 90 days |
| 1143 | Fenne salami | 1/2 pc.v.p. | approx. 1,20 kg | 60 days |
| 5143 | Mini Fennel salami | 2 pcs. crispac | leveled 240 g | 60 days |
| 5064 | Mini Fennel salami | 1 pc. crispac | leveled 120g | 60 days |
| 6143 | Fennel salami | MAP | leveled 80g | 42 days |
Storage temperature: at room temperature up to 22°C ι Sliced products cooled at +2°C to +6°C.
| energy: | 1546kJ/372 kcal |
| fat: | 29,0 g |
| - of which saturates: | 12,0 g |
| carbohydrates: | 2,7 g |
| - of which sugar: | 2,5 g |
| protein: | 25,0 g |
| salt: | 4,0 g |
Awarded
Winner of the Product innovation award "Produkt Champion", category delicatessen 2017
Gold-Medal of DLG 2017
Free from
gluten
dyes
flavor enhancers
Frierss is recognized Austria-wide as a prime example of the highest salami art. The Frierss family has been maintaining this traditional artisanry over generations.
In the traditional Villach factory, experienced salami masters produce first-class Caranthana, Crespone, Milan salami, fennel and truffle salami and much more with the greatest care and craftsmanship.
What makes our Frierss Edelschimmelsalami so special?
1. Only the best, particularly-lean pork is used
The secret to the special taste lies primarily in the traditional spice mixtures, the better part ofwhich are well-preserved family recipes from our grandfather’s time. Just like then, the spices are hand-selected and mixed today in house.
The salami air dries for at least 8 to 12 weeks and ages naturally in a fine, white mold to achieve its full flavor. The clear Carinthian mountain air with its slightly Mediterranean flair offers optimal conditions for salami-aging. During the maturation process the utmost care and precise monitoring are required to guarantee consistent aging through to the middle.
Only when the maturation test has been passed and the strictest quality criteria are met does the fine mold salami get the Frierss’ seal of approval! Wherever you see Frierss, you know there is quality inside. Year after year our salami receives national and international awards such as those from DLG, ÖVA, and SÜFFA among others, proving its outstanding quality!
