Lovely fine, white mold mini-salami, air-dried for 6 weeks. Mildly aromatic.
Our experienced salami craftsmen produce this delicious fine mold salami from the best lean pork according to our family recipe. A secret of our Cacci lies in its special, carefully-balanced exquisite Italian natural spices combined with its slow air drying in the Carinthian mountain air until its full flavor unfolds. Its elegant, fine, snow-white mold and its delicious, lightly-aromatic taste with hints of the Mediterranean variety win over connoisseurs and aficionados alike.
TIP: Magnificent as part of an antipasti plate along with figs and olives, or on an Italian delicatessen tray with prosciutto, castello, osso collo, and mortadella. Or classically combined with olive oil, grana padano cheese, and a class of good red wine. Ideal for hiking and picnics! Cacci is also delicious in pasta sauces and gnocchi specialities. Give it a try: Cacci ravioli with artichokes.
| art.no. | article | packaging | weight | shelflife |
|---|---|---|---|---|
| 5054 | Cacci - pork mini salami | 1 pc. crispac | leveled 170g | 60 days |
| 5053 | Cacci - pork mini salami | 2 pcs. crispac | leveled 240g | 60 days |
| 1054 | Cacci - pork mini salami | 12 pcs. in net | approx. 2,00 kg | 60 days |
Storage temperature: cooled at +2°C to +6°C.
| energy: | 1771kJ/427 kcal |
| fat: | 36,0 g |
| - of which saturates: | 15,0 g |
| carbohydrates: | 1,8 g |
| - of which sugar: | 1,7 g |
| protein: | 24,0 g |
| salt: | 3,5 g |
Free from
gluten
dyes
Frierss is recognized Austria-wide as a prime example of the highest salami art. The Frierss family has been maintaining this traditional artisanry over generations.
In the traditional Villach factory, experienced salami masters produce first-class Caranthana, Crespone, Milan salami, fennel and truffle salami and much more with the greatest care and craftsmanship.
What makes our Frierss Edelschimmelsalami so special?
1. Only the best, particularly-lean pork is used
The secret to the special taste lies primarily in the traditional spice mixtures, the better part ofwhich are well-preserved family recipes from our grandfather’s time. Just like then, the spices are hand-selected and mixed today in house.
The salami air dries for at least 8 to 12 weeks and ages naturally in a fine, white mold to achieve its full flavor. The clear Carinthian mountain air with its slightly Mediterranean flair offers optimal conditions for salami-aging. During the maturation process the utmost care and precise monitoring are required to guarantee consistent aging through to the middle.
Only when the maturation test has been passed and the strictest quality criteria are met does the fine mold salami get the Frierss’ seal of approval! Wherever you see Frierss, you know there is quality inside. Year after year our salami receives national and international awards such as those from DLG, ÖVA, and SÜFFA among others, proving its outstanding quality!
