Chilli Salami

Chili Salami from South Tyrol, fiery with rose paprika and chili

The Chili Salami from the Steiner butcher shop is an air-dried raw sausage made from South Tyrolean beef and pork, seasoned with rose paprika and chili, and matured under noble mold. Pleasantly fiery, but never burning hot, with a well-rounded spice that is just as perfect for a pizza board as it is for farmhouse bread.

Chili Salami is the fiery raw sausage from the Steiner butcher shop in Rasen-Antholz, made from beef and pork with rose paprika and hot chili. The heat is clearly noticeable but pleasantly measured, ensuring the robust meat flavor remains in the foreground. 180 grams of savory salami to slice, matured with fine noble mold; every piece is a natural product with its own character. This means the heat levels may vary slightly from piece to piece, just as you would expect from honest craftsmanship.

Spicy, fiery, with a well-rounded chili kick

When sliced, the Chili Salami is a rich red, streaked with fine flecks of paprika; on the outside, it bears the white bloom of noble mold and has a spicy, piquant aroma.

On bread, you first taste the robust, savory meat flavor, followed by the heat of the chili and rose paprika, warm and rounded rather than biting. The texture is firm, as is fitting for a matured salami. Spicy, fiery, and hearty, yet never overly hot—a tickle for those who enjoy a bit of piquancy.

The heat is balanced to whet the appetite rather than overpower it. Robust, savory, and piquant, it is even suitable for those who usually shy away from chili.

For pizza, bread, and snacks

Chili Salami is a savory all-rounder: thinly sliced on bread, in slices on pizza, or as a piquant touch to a hearty snack platter when you want a little extra zing.

On a homemade pizza, the heat truly blossoms under the oven heat of around 250 degrees; it is just as good enjoyed plain on farmhouse bread with a glass of red wine. Alongside the milder house salami and Kaminwurzen, it brings fire to the sausage board. A single slice quickly reveals just how friendly the heat is actually dosed.

If you prefer it even spicier, place a slice on a warm baked potato or in a hearty sandwich, and you have that piquant kick without it taking your breath away.

Traditionally matured by the Steiner family

The Chili Salami is matured traditionally under controlled conditions at the Steiner butcher shop in Rasen-Antholz, which is now run by Florian Steiner.

Beef and pork come from selected local farms and are processed in-house; since the renovation in 2006, this includes their own slaughtering facilities. During the maturation process, the fine noble mold forms, which protects the salami and rounds off its aroma. Tradition, craftsmanship, and a keen sense for the right seasoning come together here.

In 2016, the house won five gold medals for its bacon and salami specialties at the IFFA in Frankfurt. Truly impressive. You can find more South Tyrolean specialties from the Steiner butcher shop with us, from Wurzen to farmhouse bacon.

Chili Salami is a natural product and is delivered vacuum-packed. If there is air in the packaging upon unpacking, this is not a defect; remove the salami and store it cool at 6 to 8 degrees, preferably wrapped in greaseproof or sausage paper in the refrigerator.