Venison salami

Venison salami from South Tyrol, the fine wild venison salami

The venison salami from the Steiner butchery is an air-dried wild game salami made from 70 percent South Tyrolean venison, matured for several weeks under a noble mold. Venison is considered the finest wild game, and that is exactly what you can taste: a tender, mildly spiced salami with the clear aroma of the forest.

Venison salami is a particularly fine South Tyrolean wild game salami from the Steiner butchery, made from 70 percent venison from local forests and about 28 percent pork. Venison is the tenderest of all game, milder and finer than red deer, and the white noble mold rounds off the aroma over several weeks of ripening. 150 grams of tender wild game sausage to slice, each piece a natural product with its own character.

Tender, mild, with a fine gamey tone

When sliced, it is dark red and lean; the outside shows the white bloom of the noble mold, and its scent is subtle and restrained, without any harshness, more forest floor than game larder.

On bread, it is tender and mild; the venison brings a subtle, barely tart game note that feels much more elegant than that of stronger game. The bite is firm yet supple. Spiced, hearty, and tender—that is how venison tastes when it is gently matured and nothing overpowers it.

Anyone who usually finds wild game too strong will like this venison salami, as it takes away the roughness and keeps only the refined aspects. Tender, spiced, and delicate, it is a wild game salami for the sophisticated palate.

The fine note on the game platter

Venison salami is the elegant choice for a game platter, for a festive snack, and for anyone who likes things refined, especially in the cool season when game is served and a good red wine stands alongside it.

Sliced wafer-thin onto light farmhouse bread, it demands a mild mountain cheese and a glass of red that brings fruitiness. Alongside the stronger red deer salami and a Kaminwurze, it provides the fine counterpart on the board. Pure on the tongue, the tenderness of the venison shows itself without any distraction.

Note that the casing is not edible; simply peel it off before slicing. As a gift, this fine wild game salami will bring joy to any game lover and gourmet.

Venison from South Tyrolean forests, finely matured

The venison salami is produced at the Steiner butchery in Rasen-Antholz, deep in South Tyrol's Puster Valley, which is now run by Florian Steiner, with in-house slaughtering and wild game butchering.

The venison comes from the forests of the region and is butchered on-site and processed into salami according to an old recipe; since the renovation in 2006, all under one roof with the butchery. The noble mold protects the salami during the several weeks of maturation and refines its aroma. Short distances, clear origins, and honest craftsmanship—from the forest to the finished sausage, everything remains in one pair of hands.

In 2016, the company won five gold medals at the IFFA in Frankfurt for its speck and salami specialties. Impressive. You can find more South Tyrolean specialties from the Steiner butchery with us, from cured sausages to farmhouse speck.

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