7 DAYS AVERAGE FRESHNESS
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Treat yourself to this delicious Austrian Caranthana salami from Frierss. Made from selected local pork, this premium air-dried salami is slowly aged in mountain air to develop its full, elegant flavor. This 100 g portion of pre-sliced salami features a beautiful rustic look with noble mold and a mild, spicy taste with a hint of white pepper. It stays fresh for at least 7 days.
Country of origin
Description
Only selected, domestic pork refined with exquisite spices are the ingredients for this delicate noble mould salami. The processing at Frierss, which has been cultivating tradition for 119 years, is also special. One secret of Caranthana lies in the slow maturation in mountain air until it develops its full aroma. Characteristic is its wonderfully rustic cut in combination with its elegance of white noble mould. Mildly spicy in taste with a hint of white pepper, the air-dried Caranthana convinces every gourmet.
Ready to eat.
About the producer:
Frierss specialities are something very special: traditional, honest and first-class in taste. We have stood for this with our name for 123 years.
We at Frierss have been cultivating the highest tradition of sausage and ham since the days of our great-grandfather. We pay attention to the best domestic raw material quality, traditional processing and sufficient time for maturation until the full development of flavour. We have been堅持ing to our quality standards for generations. This will continue to be the case in the future. Trust in quality from Frierss and enjoy the fine difference!
Storage conditions:
Store refrigerated at +2 to +6°C, Consume within 3 days after opening!
Producer:
Rudolf Frierss & Söhne Fleisch- und Wurstspezialitäten Gesellschaft m.b.H
Gewerbezeile 4
9500 Villach
Durability
Nutritional values per 100 g
Composition & Allergens
Composition
140g Schweinefleisch für 100g Caranthana, Speck, Speisesalz, Dextrose, Gewürze und Gewürzextrakte, Antioxidationsmittel: Natriumascorbat, Konservierungsstoff: Kaliumnitrat, Würze, luftgetrocknet.