Salami

House-made salami from South Tyrol, matured with beef and noble mold

The house-made salami from the Steiner butcher shop is an air-dried raw sausage made from South Tyrolean beef and pork, matured for six to eight weeks and enveloped in a delicate white noble mold. Not a mass-produced industrial salami, but a robust homemade-style salami following an old family recipe from the Puster Valley.

House-made salami is the classic homemade-style salami from the Steiner butcher shop in Rasen-Antholz, crafted from regional beef and pork. With a 70 percent beef content, it has a robust and spicy flavor, while the white noble mold on the natural casing ensures a rounded aroma over the course of its six to eight weeks of maturation. 275 grams of honest raw sausage for slicing, each piece a natural product with its own character.

Robust, spicy, with a fine bloom of mold

When cut, the house-made salami is deep red and finely marbled; on the outside, the typical white bloom of the noble mold is visible, while inside, it smells spicy like matured meat. A piece of craftsmanship that you can see and smell long before the first slice lands on your bread. By the way, the white bloom is not a flaw, but intentional and a sign of clean, slow maturation.

Sliced paper-thin, it is robust and pleasantly salty, with the clear notes of high-quality beef and a subtle maturation aroma provided by the noble mold. The bite is firm and dry, as befits a well-matured raw sausage. Spicy, robust, and hearty—a salami for anyone who appreciates flavor and isn't afraid of character.

On bread, in a snack, on the plate

House-made salami is the reliable salami for every day: thinly sliced on bread, diced into a salad, or as a hearty snack whenever a little hunger strikes. It is, in a way, the backbone of a good South Tyrolean snack platter.

Sliced thin, it sits perfectly on fresh farmhouse bread, accompanied by spicy mountain cheese and a glass of red wine. Beside it, a Kaminwurze sausage and a spoonful of South Tyrolean sauerkraut look great on the wooden board. A plain slice brings those six to eight weeks of maturation most directly to the tongue. On a snack platter with cheese, olives, and dark bread, it quickly becomes the secret favorite.

Because the salami continues to dry and becomes firmer over time, you can enjoy it sooner for a softer texture or later for a more robust flavor, according to your preference. Once cut, it will keep for several days if wrapped well, making it a convenient staple to have in the fridge.

Six weeks of maturation in the mountain air

The house-made salami matures for 6 to 8 weeks in the crisp mountain air of Rasen-Antholz, where the Steiner butcher shop is now operated by Florian Steiner.

The meat comes from selected local farms and is processed in-house; since the 2006 renovation, this takes place under one roof with their own slaughtering facilities. During maturation, the white noble mold forms on the casing, which protects the salami and gives it its fine, slightly earthy, mushroom-like aroma. Nothing is rushed; time creates the flavor.

For its speck and salami specialties, the butcher shop won five gold medals at the 2016 IFFA in Frankfurt, including for a salami made from 100 percent South Tyrolean beef. Well deserved. You can find more South Tyrolean specialties from the Steiner butcher shop in our range.

House-made salami is a natural product and arrives vacuum-packed. If there is air in the packaging when you unpack it, this is not a defect; remove the salami and store it in a cool place, preferably wrapped in greaseproof or butcher paper in the refrigerator.