With many delicious varieties available, our salami is produced according to traditional European methods. First, we mix carefully selected chopped pork with the finest salt and spices. Next, the mixture is naturally fermented, smoked and air-dried for up to five weeks. The result is firm salami with tastes that are both rich and pleasant – without being too tangy. Ready to eat, our salamis may be sliced thinly and enjoyed by themselves, in sandwiches, or on top of pizza.