Collection: Salami & sausage

High-quality salamis from the Black Forest

Our high-quality salamis are made exclusively from our own livestock and those of our partners. The animals are raised exclusively on our own farm's feed. The best for the livestock. On this basis, we create high-quality products of outstanding quality.

Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component of the quality of our salami.

What makes salami so special?

Salamis are extremely popular, and not just among gourmets. In 2012, salami was the most popular sausage in Germany. It used to be the sausage of the poor, as it was made from donkey meat. A lot has changed today; there are over 50 different main varieties worldwide, with countless variations.

How is salami made?

For production, we use raw meat and bacon with a high fat content. Depending on the type, these are then minced to varying degrees, seasoned, and optionally smoked or air-dried. This gives each of our salami varieties its own distinctive flavor.

What is the best way to store salami?

Whole salami should be stored in a cool, dry place, such as a cellar. Storage in excessively humid conditions, such as the refrigerator, is more likely to impair the shelf life of the salami. Sliced ​​or partially sliced ​​salami should be stored in the refrigerator; it will then keep for 3-5 days. Salami should not be frozen.