{"title":"Salami","description":"\u003ch2\u003eSalami stands for craftsmanship and patience.\u003c\/h2\u003e\n\u003cp\u003eIt is made from good meat, careful seasoning, and time to mature.\u003c\/p\u003e\n\u003cp\u003eOur salamis and cured meats are traditionally produced and carefully selected. From \u003cstrong\u003eItalian salami\u003c\/strong\u003e to \u003cstrong\u003eSouth Tyrolean cured meats\u003c\/strong\u003e: from mild to strong, fine or coarse – each salami brings its own character and stands for honest recipes without unnecessary frills.\u003c\/p\u003e\n\u003cp\u003eWhether for a snack, on antipasti platters, or simply in thin slices on its own – good salami doesn't need much accompaniment.\u003c\/p\u003e\n\u003cp\u003eSpicy, well-balanced, and handcrafted: Salami for conscious enjoyment.\u003c\/p\u003e","products":[{"product_id":"falorni-trueffelsalami","title":"Salami with truffle aroma – Salame all'aroma di tartufo","description":"\u003ch2 id=\"speakable-headline\"\u003eSalame all'aroma di tartufo by Falorni, aged for two months in a natural casing\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAn air-dried pork salami from the Antica Macelleria Falorni in Greve in Chianti, aged for two months in a natural casing with noble mold and seasoned with truffle aroma. Must be kept refrigerated, approx. 350 grams per piece.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSalame all'aroma di tartufo\u003c\/strong\u003e translates to salami with truffle aroma, and the name is to be taken literally. The sales designation is air-dried pork salami with truffle aroma. It does not contain any truffle, but rather 0.08 percent truffle aroma.\u003c\/p\u003e\n\n\u003ch3\u003eTruffle salami or salami with truffle aroma?\u003c\/h3\u003e\n\u003cp\u003eBoth sit side-by-side on the shelf, and the difference is greater than the names suggest. In a truffle salami, truffle is an ingredient—depending on the producer, anywhere from half a percent to five percent, usually summer truffle, sometimes with additional truffle juice. In a salami with truffle aroma, it is not an ingredient: the aroma provides the flavor entirely on its own.\u003c\/p\u003e\n\u003cp\u003eThis one is the latter type, and we note it because otherwise, you would only notice it upon turning the package over. If you are looking for truffle pieces when you slice into it, this is not the right choice; you would be better off with \u003ca href=\"\/en\/products\/viani-tartufi-estivi-ganze-sommertrueffel-125g\"\u003ewhole summer truffles\u003c\/a\u003e. If you are looking for a Tuscan salami with a distinct truffle note at a price not tied to the truffle market, this is the right choice.\u003c\/p\u003e\n\n\u003c!-- Zone 4 Kurator: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\u003c!-- Zone 5 Sensorik: zurückgestellt bis Januar 2027, siehe regeln\/02. --\u003e\n\n\u003ch3\u003ePaper-thin and at room temperature\u003c\/h3\u003e\n\u003cp\u003eTake it out of the refrigerator half an hour before eating, because the aroma remains muted when cold. Then, slice it as thin as your knife allows. Serve with unsalted country bread and a Chianti or another red wine from the same region that won’t steal the show from the salami. Do not fry or bake: truffle aroma is the first thing to vanish in the heat.\u003c\/p\u003e\n\n\u003ch3\u003eIs the white coating mold?\u003c\/h3\u003e\n\u003cp\u003eYes, but the desired kind. The white fuzz on the outside is \u003cstrong\u003enoble mold\u003c\/strong\u003e, which forms during the aging process in the natural casing. It is a part of air-dried salami and not a sign of spoilage. Peel off the natural casing before slicing.\u003c\/p\u003e\n\n\u003ch3\u003eDoes it have to be kept in the refrigerator?\u003c\/h3\u003e\n\u003cp\u003eYes. The salami \u003cstrong\u003emust be kept refrigerated\u003c\/strong\u003e and should be stored below 8 °C. Once cut, it is best kept wrapped in paper rather than foil—it will sweat in plastic wrap.\u003c\/p\u003e\n\n\u003ch3\u003eAntica Macelleria Falorni in Greve in Chianti\u003c\/h3\u003e\n\u003cp\u003eThe butcher shop has been operating in Greve in Chianti since 1806 and is managed by the ninth generation. You can find what else the house produces—fennel salami, mountain salami, wild boar, guanciale—at \u003ca href=\"\/en\/collections\/macelleria-falorni\"\u003eMacelleria Falorni\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eapprox. 350 g per piece · must be kept refrigerated, store below 8 °C\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"350 g","offer_id":53071136817486,"sku":"050WIL1810","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-trueffelsalami-salame-con-tartufo-bianco_a0d26f8b-3a5f-4357-b0c8-4b618a6a326e.jpg?v=1751006061"},{"product_id":"falorni-salami-piccante","title":"Spicy Salami","description":"\u003ch2\u003eFalorni – Spicy Salami – Salame Piccante with chili\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFalorni Salame Piccante\u003c\/strong\u003e is a \u003cstrong\u003espicy Italian salami\u003c\/strong\u003e with tradition. The spicy, piquant flavor of this Italian salami from Falorni is pleasantly enhanced by skillful seasoning with chili according to a traditional recipe. Falorni uses lean pork from domestic pigs for this salami. The salami is air-dried and matured for at least four weeks in a natural casing with noble mold. The Macelleria Falorni Salame Piccante is a whole piece of Italian salami (approx. 350g).\u003c\/p\u003e\n\u003ch3\u003eMacelleria Falorni – Italian salami at its finest\u003c\/h3\u003e\n\u003cp\u003eMacelleria Falorni, the trusted butcher shop, has been producing Italian salami, ham, and other sausages for 8 generations. For over 200 years, the secrets of old recipes and artisanal processing skills have been passed down from father to son. The small butcher shop is still located in the center of Greve in the heart of Tuscany. When you enter, it smells intense and incredibly good, and the entire ceiling is hung with large hams maturing there.\u003c\/p\u003e\n\u003cp\u003eIn addition to the right seasoning and the right maturing conditions, the quality of the meat is decisive for the legendary quality. For brothers Stephano and Lorenzo Falorni, who grew up with the tradition of Macelleria Falorni from childhood, the origin of the meat used is extremely important. Therefore, regional breeds such as the Chianina cattle breed and the Cinta Senese pig breed, as well as wild boar from the forests of Tuscany, are primarily processed. The Tuscan sausage specialties from Falorni, such as fennel salami, Montanara, truffle salami, or wild boar salami, have a wonderfully authentic taste. They are so delicious, so tasty, that you cannot afford to miss out on the enjoyment of these delicacies.\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"300 g","offer_id":53073461543246,"sku":"050WIL1570","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-salami-pikante.jpg?v=1751006055"},{"product_id":"falorni-bergsalami","title":"Mountain Salami – Salame Montanaro","description":"\u003ch2\u003eFalorni Mountain Salami – Salame Montanaro from Tuscany\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFalorni Mountain Salami\u003c\/strong\u003e is a typical Italian \u003cstrong\u003eSalame Montanaro\u003c\/strong\u003e with tradition. The fine flavor of this Italian mountain salami from Falorni is pleasantly enhanced by skillful seasoning according to a traditional recipe. For this salami, Falorni uses lean meat from the ancient Cinta Senese pig breed, which still lives today in the mountains around Greve in Tuscany. The mountain salami has a fine coating, is air-dried, aged for at least four weeks in a natural casing with noble mold, and possesses an unmistakable taste and aroma. The Salame Montanaro is a whole Italian salami (approx. 350g).\u003c\/p\u003e\n\u003ch3\u003eMountain Salami from Falorni – Italian Salame Montanaro\u003c\/h3\u003e\n\u003cp\u003eMacelleria Falorni, the trusted butcher's shop, has been producing Italian salami, such as this mountain salami, ham, and other charcuterie for 8 generations. For over 200 years, the secrets of old recipes and artisanal processing skills have been passed down from father to son. The small butcher shop is still located in the center of the village of Greve in the heart of Tuscany. When you enter, it smells intense and incredibly good, and the entire ceiling is hung with large hams maturing there.\u003c\/p\u003e\n\u003cp\u003eIn addition to the right seasoning and the proper aging conditions, the quality of the meat is crucial for the fabulous quality. For brothers Stephano and Lorenzo Falorni, who grew up with the tradition of Macelleria Falorni from childhood, the origin of the meat used is therefore enormously important. Thus, primarily regional breeds are processed, such as the Chianina cattle breed and the Cinta Senese pig breed, as well as wild boar from the forests of Tuscany. The Tuscan sausage specialties from Falorni, such as fennel salami, Salame Montanaro, truffle salami, or wild boar salami, have a wonderfully authentic taste. They are so delicious, so flavorful, that you should not miss out on enjoying these delicacies.\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"300 g","offer_id":53073461576014,"sku":"050WIL1840","price":15.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-bergsalami-salame-montanaro.jpg?v=1751006058"},{"product_id":"falorni-wildschweinsalami-300g","title":"Wild Boar Salami – Salame con Cinghiale","description":"\u003ch2\u003eFalorni Wild Boar Salami – Salame con Cinghiale\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFalorni Wild Boar Salami\u003c\/strong\u003e is an Italian salami - a \u003cstrong\u003eSalame con Cinghiale\u003c\/strong\u003e - with a rich tradition. The subtle wild game flavor of this Italian wild boar salami by Falorni is pleasantly enhanced by expert seasoning according to a traditional recipe. For this salami, Falorni uses lean meat from wild boars as well as pork from domestic pigs. The salami is air-dried and aged in natural casing with noble mold for at least four weeks. The Falorni Salame con Cinghiale is an Italian salami sold as a whole piece (approx. 350g). In fact, wild boar salami has only existed in Tuscany for about 40 years; Falorni was the first butcher shop to produce this specialty and is world-famous for this delicious salami.\u003c\/p\u003e\n\u003ch3\u003eWild Boar Salami by Falorni – Italian Salame con Cinghiale\u003c\/h3\u003e\n\u003cp\u003eMacelleria Falorni, a butcher shop you can trust, has been producing Italian salami, prosciutto, and other cured meats for 8 generations. For over 200 years, the secrets of old recipes and artisanal processing skills have been passed down from father to son. The small butcher shop is still located in the heart of the town center of Greve, in the heart of Tuscany. When you step inside, the air is filled with an intense, indescribably wonderful aroma, and the entire ceiling is hung with large hams aging there.\u003c\/p\u003e\n\u003cp\u003eIn addition to proper seasoning and the right aging conditions, the quality of the meat is decisive for its legendary quality. For brothers Stephano and Lorenzo Falorni, who grew up with the tradition of the Macelleria Falorni from childhood, the origin of the meat used is therefore enormously important. Thus, primarily regional breeds are used, such as the Chianina cattle breed and the Cinta Senese pig breed, as well as wild boars from the forests of Tuscany. The Tuscan sausage specialties from Falorni, such as fennel salami, Montanara, truffle salami, or wild boar salami, have a wonderfully authentic taste. They are so delicious and flavorful that you simply cannot miss out on enjoying these delicacies.\u003c\/p\u003e\n\u003cp\u003eTo produce 100 g of salami, 120 g of pork and 27 g of wild boar meat were used.\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"300 g","offer_id":53073462329678,"sku":"050WIL1580","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-wildschweinsalami-salame-con-chingiala.jpg?v=1751006070"},{"product_id":"falorni-fenchel-salami","title":"Fennel Salami – Salame Finocchiona PGI","description":"\u003ch2\u003eFalorni – Fennel Salami – Salame Finocchiona PGI\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFalorni Fennel Salami\u003c\/strong\u003e is a classic Italian \u003cstrong\u003eSalame Finocchiona PGI\u003c\/strong\u003e from Tuscany. The pleasantly spicy taste of this Italian salami from Falorni is delightfully highlighted by the skillful seasoning with wild fennel seeds according to a traditional recipe. Fennel salami has a long tradition in Tuscany. Butchers used local fennel to create tasty sausages because pepper from distant lands was too expensive.\u003c\/p\u003e\n\u003cp\u003eFalorni uses pork from domestic pigs in this salami. The salami has a coarse texture, is air-dried, and aged for at least four weeks in a natural casing with noble mold. The Antica Macelleria Falorni Salame Finocchiona is an Italian salami piece (approx. 350g). Simply delicious!\u003c\/p\u003e\n\u003ch3\u003eFennel Salami – Italian Salame Finocchiona\u003c\/h3\u003e\n\u003cp\u003eMacelleria Falorni, the trusted butcher shop, has been producing Italian salami, ham, and other sausages for 8 generations. For over 200 years, the secrets of old recipes and artisanal processing skills have been passed down from father to son. The small butcher shop is still located in the middle of the town center of Greve in the heart of Tuscany. When you enter, it smells intense and incredibly good, and the entire ceiling is hung with large hams maturing there.\u003c\/p\u003e\n\u003cp\u003eIn addition to the right seasoning and the right maturing conditions, the quality of the meat is decisive for the legendary quality. For the brothers Stephano and Lorenzo Falorni, who grew up with the tradition of Macelleria Falorni from childhood, the origin of the meat used is therefore enormously important. Thus, regional breeds such as the Chianina cattle breed and the Cinta Senese pig breed, as well as wild boars from the forests of Tuscany, are mainly processed. The Tuscan sausage specialties from Falorni such as fennel salami, Montanara, truffle salami, or wild boar salami have a wonderfully authentic taste. They are so delicious and tasty that you should not miss out on enjoying these delicacies.\u003c\/p\u003e","brand":"Macelleria Falorni","offers":[{"title":"350 g","offer_id":53073464033614,"sku":"050WIL1825","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/falorni-fenchel-salami-finocchiona.jpg?v=1751006098"},{"product_id":"metzgerei-steiner-hirschwurzen","title":"Deer Sausage","description":"\u003ch2 id=\"speakable-headline\"\u003eVenison sausages from South Tyrol, lean game sausage from the Puster Valley\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eSteiner’s venison sausages (Hirschwurzen) are air-dried raw sausages made from 70 percent South Tyrolean venison, supplemented with a little pork. Lean game sausage, gently smoked and matured for weeks in the mountain air, with the clear, refined aroma of game from the forests around Antholz.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHirschwurzen\u003c\/strong\u003e are a South Tyrolean raw sausage specialty from the Steiner butcher shop, made from the lean meat of deer from local forests. With a 70 percent venison content, they have a distinct gamey flavor that is finer and leaner than a standard salami. Three pieces weighing approximately 180 grams will arrive vacuum-packed; the casing is edible, and each piece is a natural product that is allowed to have its own character.\u003c\/p\u003e\n\n\u003ch3\u003eFine, lean, with a clear game aroma\u003c\/h3\u003e\n\u003cp\u003eWhen sliced, the Hirschwurzen are dark red and lean, with little visible fat and the unmistakable, slightly tart scent of game. A fine touch of smoke rests over them, more suggested than intrusive, like a walk through an autumnal coniferous forest.\u003c\/p\u003e\n\u003cp\u003eRight off the knife, they are refined and spicy; the venison provides a clear, almost tart note that is carefully complemented by the mild smoke. The bite is firm and lean, lacking the heaviness of fatty sausages, but offering plenty of character. Spicy, smoky, and hearty—that is how game tastes when given time to mature and when not over-seasoned.\u003c\/p\u003e\n\u003cp\u003eBecause the lean game meat contains less fat, the sausage is slightly firmer than a Kaminwurze, and it is precisely this lean firmness that game lovers appreciate. It is a sausage for people who know and enjoy the taste of the forest.\u003c\/p\u003e\n\n\u003ch3\u003eThe game snack for autumn and winter\u003c\/h3\u003e\n\u003cp\u003eHirschwurzen are the perfect hearty companion for the cold season—while hunting, hiking, or for a snack by the warm tiled stove when the first snow falls outside.\u003c\/p\u003e\n\u003cp\u003eSliced thinly on a board, they are best served with dark farmhouse bread, a robust mountain cheese, and a glass of red wine. Those who enjoy game can combine them with the \u003ca href=\"\/en\/products\/steiner-hirschsalami-170g\"\u003evenison salami\u003c\/a\u003e or the more refined \u003ca href=\"\/en\/products\/steiner-rehsalami-150g\"\u003eroe deer salami\u003c\/a\u003e from the same producer to create a small game platter. Add a dollop of cranberries, and the autumnal snack is complete. When enjoyed plain, the game aroma comes through most clearly, without bread or cheese distracting from it.\u003c\/p\u003e\n\u003cp\u003eAs a souvenir or in a gift basket, Hirschwurzen bring joy to any hunter or game lover, especially in autumn when game is in season and the days grow shorter. A beautiful piece of nature for your jacket pocket.\u003c\/p\u003e\n\n\u003ch3\u003eGame from South Tyrolean forests, butchered in-house\u003c\/h3\u003e\n\u003cp\u003eThe Steiner butcher shop operates its own game butchery in Rasen-Antholz, managed by Florian Steiner, whose roots are deep in the Antholz Valley between the main Alpine ridge and the Dolomites.\u003c\/p\u003e\n\u003cp\u003eThe venison comes from the region's forests, is butchered in-house, and processed into sausages according to an old recipe—since the renovation in 2006, all under one roof with the butcher shop. Short distances, clear origins, and honest craftsmanship; from the forest to the finished sausage, everything stays in one hand. The cool mountain air of the valley provides the necessary peace for maturation.\u003c\/p\u003e\n\u003cp\u003eIn 2016, the company won five gold medals at the IFFA in Frankfurt for its bacon and salami specialties. Impressive indeed. You can find more \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003eSouth Tyrolean specialties from the Steiner butcher shop\u003c\/a\u003e with us, from Kaminwurze to farmhouse bacon—all from the same source.\u003c\/p\u003e\n\u003cp\u003eHirschwurzen are a natural product and arrive vacuum-packed. If there is air in the packaging upon unpacking, this is not a defect; simply remove the sausages and store them in a cool place at 6 to 8 degrees Celsius, ideally wrapped in a linen cloth in the refrigerator.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"180 g","offer_id":53073479991630,"sku":"050MST9313","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/metzgerei-steiner-hirschwurzen.jpg?v=1751006192"},{"product_id":"metzgerei-steiner-kaminwurzen","title":"Smoked Sausages","description":"\u003ch2 id=\"speakable-headline\"\u003eKaminwurzen from South Tyrol, spice-smoked and air-dried\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Kaminwurzen from Metzgerei Steiner are air-dried raw sausages from the Puster Valley, gently cold-smoked and aged in the South Tyrolean mountain air. Not a soft spreadable sausage, but a firm, spicy sliced sausage made from 70 percent beef and pork, just as it has been a staple of the \"Marende\" (snack) here for generations.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eKaminwurzen\u003c\/strong\u003e are the classic raw sausage specialty of South Tyrol, here from the Steiner butcher shop in Rasen-Antholz in the Puster Valley. They get their name from the chimney (\"Kamin\") over which mountain farmers once cold-smoked and air-dried their sausages. You will receive 2 pieces weighing about 130 grams each, aged in natural casing, firm to the bite and spicy in aroma – a handy piece of South Tyrol for in-between meals.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, smoky, with a firm bite\u003c\/h3\u003e\n\u003cp\u003eWhen sliced, the Kaminwurzen reveal a dark, marbled red and emit a fine smoky aroma that evokes memories of a warm farmhouse with an open hearth. The surface is dry and slightly coated from the aging process, as is proper for a true air-dried sausage.\u003c\/p\u003e\n\u003cp\u003eWith the first bite, they are robust, spicy, and smoky, with the clear notes of high-quality beef and a gentle smokiness that is never overpowering. The bite is firm but never dry, as the peaceful aging in the cool mountain air keeps the meat supple. Each sausage is a natural product, sometimes a bit firmer, sometimes a bit softer, and that is precisely what makes them authentic.\u003c\/p\u003e\n\n\u003ch3\u003eThis is how a South Tyrolean \"Marende\" tastes\u003c\/h3\u003e\n\u003cp\u003eKaminwurzen are the epitome of the Marende, that hearty South Tyrolean snack that you leisurely lay out on a board between meals.\u003c\/p\u003e\n\u003cp\u003eCut into thin slices, they go perfectly with spicy mountain cheese, dark farmhouse bread, and a glass of red wine; a good Marende needs nothing more. The first slice on its own highlights the smoke and spice best, even before adding cheese and bread. Kaminwurzen like it hearty and pair wonderfully with a spoonful of \u003ca href=\"\/en\/products\/metzgerei-steiner-sauerkraut\"\u003eSouth Tyrolean sauerkraut\u003c\/a\u003e or a slice of \u003ca href=\"\/en\/products\/metzgerei-steiner-haus-speck-mittelstueck-480g\"\u003eSouth Tyrolean speck\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eWhole sausages are great to throw in your backpack when heading up the mountain, as Kaminwurzen have always been the hiker's provision: durable, satiating, and easy to share. If you like variety, we also offer these sausages in speck, stone pine, and venison varieties.\u003c\/p\u003e\n\n\u003ch3\u003eMetzgerei Steiner in Rasen-Antholz for three generations\u003c\/h3\u003e\n\u003cp\u003eFlorian Steiner runs the Steiner butcher shop, deeply rooted in the Antholz Valley in South Tyrol's Puster Valley, where the business now includes several branches and its own gourmet shop.\u003c\/p\u003e\n\u003cp\u003eWhat began as a small village butchery is now a family business with its own slaughterhouse and game processing facility, consolidated under one roof after the renovation in 2006. The Steiner family works with selected local farmers who raise their animals humanely and with GMO-free feed, ensuring that every step remains traceable from the farm to the finished sausage. The clear, cool air of the Antholz Valley does the rest during the aging process.\u003c\/p\u003e\n\u003cp\u003e\"We give our best every day,\" is the philosophy of the house – and you can taste it. Just how high the level of craftsmanship is here was proven in 2016 at the international IFFA quality competition in Frankfurt: Metzgerei Steiner won five gold medals for their own house-made speck, ham, and salami. Impressive indeed.\u003c\/p\u003e\n\u003cp\u003eYou can find further \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003eSouth Tyrolean specialties from Metzgerei Steiner\u003c\/a\u003e in our assortment, from farmer's speck to Tyrolean dumplings. The Kaminwurzen are a natural product and arrive vacuum-sealed. If you notice air in the packaging upon unpacking, it is not a quality defect; remove the sausages and store them in a cool place at 6 to 8 degrees Celsius, preferably wrapped in a linen cloth in the refrigerator.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"130 g","offer_id":53073484480846,"sku":"050MST9301","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/metzgerei-steiner-kaminwurzen.jpg?v=1751006205"},{"product_id":"metzgerei-steiner-speckwurzen","title":"Bacon-filled sausages","description":"\u003ch2 id=\"speakable-headline\"\u003eSpeckwurzen from South Tyrol, savory raw sausage with bacon cubes\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Speckwurzen from the Steiner butchery are air-dried raw sausages from the Puster Valley that combine Kaminwurze (smoked sausages) and South Tyrolean speck. Not just an ordinary sausage, but a savory raw sausage embedded with bacon cubes, gently smoked and matured in mountain air.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSpeckwurzen\u003c\/strong\u003e are a South Tyrolean raw sausage specialty from the Steiner butchery in Rasen-Antholz, uniting two classics in one: the savory Kaminwurze and smoky South Tyrolean speck. \"Wurzen\" is the term for small, air-dried raw sausages in the South Tyrolean dialect. Tiny cubes of speck are finely distributed throughout the 44 percent beef and 44 percent pork sausage meat. Four pieces weighing around 130 grams in total—each just over 30 grams—arrive vacuum-packed, firm, savory, and ready for on-the-go snacking.\u003c\/p\u003e\n\n\u003ch3\u003eSavory, bacony, with smoky depth\u003c\/h3\u003e\n\u003cp\u003eWhen sliced, the Speckwurzen reveal a rich red color with light-colored bacon pieces that slowly release their fat into the meat during maturation, ensuring juiciness. The aroma is mildly smoky, with the hearty notes of quality speck.\u003c\/p\u003e\n\u003cp\u003eEaten straight from the knife, they are robust and savory, with the speck adding a soft, juicy layer between the firm sausage meat. The smoking remains subtle, and the meat has a clear beef and pork flavor. Firm in texture, savory at the core, smoky in the finish, yet never dry, as the embedded bacon keeps the sausage succulent. This gives it a rounder and fuller taste than a plain Kaminwurze, precisely because the speck plays a part.\u003c\/p\u003e\n\n\u003ch3\u003eThe perfect snack for mountains and breaks\u003c\/h3\u003e\n\u003cp\u003eSpeckwurzen are made for travel; a whole sausage easily fits into a jacket pocket, ensuring a snack is always at hand on the summit. They are filling, stay fresh for a few hours without refrigeration, and can be quickly cut into bite-sized pieces with a pocket knife.\u003c\/p\u003e\n\u003cp\u003ePlaced in slices on a board, they go well with a piece of mountain cheese, dark farmhouse bread, and a glass of red wine. If you enjoy pure speck on the side, try the \u003ca href=\"\/en\/products\/metzgerei-steiner-haus-speck-mittelstueck-480g\"\u003eSouth Tyrolean speck\u003c\/a\u003e from the same producer, and a spoonful of \u003ca href=\"\/en\/products\/metzgerei-steiner-sauerkraut\"\u003eSouth Tyrolean sauerkraut\u003c\/a\u003e makes for a hearty meal. A plain slice is the best way to trace how the speck and sausage complement each other.\u003c\/p\u003e\n\u003cp\u003eIf you like variety, we offer our sausages in 4 types; besides the Speckwurzen, we also have Kaminwurzen, stone pine, and venison sausages, each with its own character ranging from mild to robustly savory.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Steiner family workshop\u003c\/h3\u003e\n\u003cp\u003eThe Speckwurzen are produced in the private workshop of the Steiner butchery, now run by Florian Steiner. In addition to the sausage kitchen, the family business includes several branches and their own hotel in the valley.\u003c\/p\u003e\n\u003cp\u003eIn Rasen-Antholz, in the middle of the Puster Valley, the family has been slaughtering and processing their own meat, and since the 2006 renovation, everything takes place under one roof. The beef and pork come from selected local farms, are humanely raised with GMO-free feed, and every step can be traced back to the farmer. The cool, clear air of the Antholz Valley provides the necessary peace for maturation.\u003c\/p\u003e\n\u003cp\u003eHow seriously the Steiners take their craft was proven in 2016 at the IFFA in Frankfurt, where the house won five gold medals for its speck and salami specialties. Hats off. You can find more \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003especialties from the Steiner butchery\u003c\/a\u003e in our shop, ranging from farmhouse speck to sauerkraut.\u003c\/p\u003e\n\u003cp\u003eSpeckwurzen are a natural product and are shipped vacuum-packed. If there is air in the packaging upon arrival, it is not a defect; simply remove the sausages and store them in a cool place at 6 to 8 degrees Celsius, preferably wrapped in a linen cloth in the refrigerator.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"130 g","offer_id":53073484841294,"sku":"050MST9335","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/metzgerei-steiner-speckwurzen.jpg?v=1751006208"},{"product_id":"steiner-haussalami","title":"Salami","description":"\u003ch2 id=\"speakable-headline\"\u003eHouse-made salami from South Tyrol, matured with beef and noble mold\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 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.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eHouse-made salami\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eRobust, spicy, with a fine bloom of mold\u003c\/h3\u003e\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\u003cp\u003eSliced 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.\u003c\/p\u003e\n\n\u003ch3\u003eOn bread, in a snack, on the plate\u003c\/h3\u003e\n\u003cp\u003eHouse-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.\u003c\/p\u003e\n\u003cp\u003eSliced thin, it sits perfectly on fresh farmhouse bread, accompanied by spicy mountain cheese and a glass of red wine. Beside it, a \u003ca href=\"\/en\/products\/metzgerei-steiner-kaminwurzen\"\u003eKaminwurze\u003c\/a\u003e sausage and a spoonful of \u003ca href=\"\/en\/products\/metzgerei-steiner-sauerkraut\"\u003eSouth Tyrolean sauerkraut\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\n\u003ch3\u003eSix weeks of maturation in the mountain air\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eFor 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 \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003eSouth Tyrolean specialties from the Steiner butcher shop\u003c\/a\u003e in our range.\u003c\/p\u003e\n\u003cp\u003eHouse-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.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"275 g","offer_id":53073488118094,"sku":"050MST9305","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/steiner-haussalami.jpg?v=1751006217"},{"product_id":"steiner-hirschsalami-170g","title":"Venison salami","description":"\u003ch2 id=\"speakable-headline\"\u003eVenison salami from South Tyrol, the game salami with noble mold\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe venison salami from the Steiner butcher shop is an air-dried game salami made from 70 percent South Tyrolean venison, matured for several weeks under a fine layer of noble mold. One of the finest game salamis available, lean and spicy, with the distinct aroma of game from the forests around Rasen-Antholz.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVenison salami\u003c\/strong\u003e is a South Tyrolean game salami from the Steiner butcher shop, made from 70 percent lean venison from local forests and about 28 percent pork. The white noble mold on the natural casing and a maturation period of several weeks give it the fine, gamey aroma that distinguishes it from an ordinary salami. 170 grams of pure game sausage for slicing, each piece a natural product with its own character, shaped by meat, time, and mountain air.\u003c\/p\u003e\n\n\u003ch3\u003eLean, spicy, with a fine game aroma\u003c\/h3\u003e\n\u003cp\u003eWhen cut, the venison salami is dark red and lean, with little fat; on the outside, it bears the typical white bloom of the noble mold. Its scent is fine and slightly tart, like a cool morning in the forest.\u003c\/p\u003e\n\u003cp\u003eWith the first bite, the game flavor reveals itself with full clarity, spicy and lean, yet never overpowering because the long maturation process rounds out the aromas. The texture is firm and dry, typical for a well-matured raw sausage. Spicy, savory, and robust—this is the taste of a game salami that is allowed to take its time.\u003c\/p\u003e\n\u003cp\u003eBecause venison is naturally lean, the salami remains leaner and more refined than a pure pork salami, and it is precisely this noble leanness that game lovers appreciate. Spicy, savory, and hearty, yet never fatty, it is a salami with a clear character.\u003c\/p\u003e\n\n\u003ch3\u003eFor the game platter and a snack\u003c\/h3\u003e\n\u003cp\u003eVenison salami is the fine highlight of any game platter and a spicy enrichment for an autumnal snack when game is in season and the days are getting shorter.\u003c\/p\u003e\n\u003cp\u003ePlaced wafer-thin on dark farmhouse bread, it finds its accompaniment in strong mountain cheese and a glass of red wine. Together with the \u003ca href=\"\/en\/products\/steiner-rehsalami-150g\"\u003evenison salami (roe deer)\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/metzgerei-steiner-hirschwurzen\"\u003eHirschwurzen (venison sausages)\u003c\/a\u003e from the same producer, it makes for a small game platter for connoisseurs. Without bread and cheese on the side, the gamey aroma of the venison salami is best savored in its purest form.\u003c\/p\u003e\n\u003cp\u003eNote that the casing on the venison salami is not edible; simply peel it off before slicing. As a gift, the salami is a delight for any hunter or game enthusiast.\u003c\/p\u003e\n\n\u003ch3\u003eGame from in-house processing, matured with time\u003c\/h3\u003e\n\u003cp\u003eThe venison salami is produced at the Steiner butcher shop in Rasen-Antholz, now led by Florian Steiner, which includes its own on-site game processing center.\u003c\/p\u003e\n\u003cp\u003eThe venison comes from the forests of the region, is processed in-house, and crafted into salami according to an old recipe, all under one roof with the butcher shop since the renovation in 2006. During the multi-week maturation, the noble mold forms, which protects the salami and refines its aroma. Short distances, transparent origins, and honest craftsmanship—everything remains in one hand from the forest to the finished salami. The cool mountain air of the Antholz Valley gives the maturation process the necessary tranquility.\u003c\/p\u003e\n\u003cp\u003eFor its bacon and salami specialties, the house won five gold medals at the IFFA in Frankfurt in 2016. Quite impressive. You can find more \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003eSouth Tyrolean specialties from the Steiner butcher shop\u003c\/a\u003e with us, from Kaminwurze to farmhouse bacon.\u003c\/p\u003e\n\u003cp\u003eVenison salami is a natural product and reaches you vacuum-packed. If there is air in the package upon unpacking, this is not a defect; simply remove the salami and store it in a cool place, preferably wrapped in greaseproof or butcher paper in the refrigerator.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"170 g","offer_id":53073491165518,"sku":"050MST9309-170","price":5.5,"currency_code":"EUR","in_stock":true},{"title":"150 g","offer_id":60859948400974,"sku":"050MST9309-150","price":5.1,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/steiner-hirschsalami.png?v=1790768131"},{"product_id":"steiner-rehsalami-150g","title":"Venison salami","description":"\u003ch2 id=\"speakable-headline\"\u003eVenison salami from South Tyrol, the fine wild venison salami\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe 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.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eVenison salami\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eTender, mild, with a fine gamey tone\u003c\/h3\u003e\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\u003cp\u003eOn 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.\u003c\/p\u003e\n\u003cp\u003eAnyone 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.\u003c\/p\u003e\n\n\u003ch3\u003eThe fine note on the game platter\u003c\/h3\u003e\n\u003cp\u003eVenison 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.\u003c\/p\u003e\n\u003cp\u003eSliced wafer-thin onto light farmhouse bread, it demands a mild mountain cheese and a glass of red that brings fruitiness. Alongside the stronger \u003ca href=\"\/en\/products\/steiner-hirschsalami-170g\"\u003ered deer salami\u003c\/a\u003e and a \u003ca href=\"\/en\/products\/metzgerei-steiner-kaminwurzen\"\u003eKaminwurze\u003c\/a\u003e, it provides the fine counterpart on the board. Pure on the tongue, the tenderness of the venison shows itself without any distraction.\u003c\/p\u003e\n\u003cp\u003eNote 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.\u003c\/p\u003e\n\n\u003ch3\u003eVenison from South Tyrolean forests, finely matured\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIn 2016, the company won five gold medals at the IFFA in Frankfurt for its speck and salami specialties. Impressive. You can find more \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003eSouth Tyrolean specialties from the Steiner butchery\u003c\/a\u003e with us, from cured sausages to farmhouse speck.\u003c\/p\u003e\n\u003cp\u003eVenison 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.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"150 g","offer_id":53073498177870,"sku":"050MST9324_150","price":5.5,"currency_code":"EUR","in_stock":true},{"title":"130 g","offer_id":60859926937934,"sku":"050MST9324_130","price":5.2,"currency_code":"EUR","in_stock":false},{"title":"120 g","offer_id":60859931066702,"sku":"050MST9324_120","price":5.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/steiner-rehsalami.png?v=1790768191"},{"product_id":"steiner-chili-salami-180g","title":"Chilli Salami","description":"\u003ch2 id=\"speakable-headline\"\u003eChili Salami from South Tyrol, fiery with rose paprika and chili\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Chili Salami from the Steiner butcher shop is an air-dried raw sausage made from South Tyrolean beef and pork, seasoned with rose paprika and chili, and matured under noble mold. Pleasantly fiery, but never burning hot, with a well-rounded spice that is just as perfect for a pizza board as it is for farmhouse bread.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChili Salami\u003c\/strong\u003e is the fiery raw sausage from the Steiner butcher shop in Rasen-Antholz, made from beef and pork with rose paprika and hot chili. The heat is clearly noticeable but pleasantly measured, ensuring the robust meat flavor remains in the foreground. 180 grams of savory salami to slice, matured with fine noble mold; every piece is a natural product with its own character. This means the heat levels may vary slightly from piece to piece, just as you would expect from honest craftsmanship.\u003c\/p\u003e\n\n\u003ch3\u003eSpicy, fiery, with a well-rounded chili kick\u003c\/h3\u003e\n\u003cp\u003eWhen sliced, the Chili Salami is a rich red, streaked with fine flecks of paprika; on the outside, it bears the white bloom of noble mold and has a spicy, piquant aroma.\u003c\/p\u003e\n\u003cp\u003eOn bread, you first taste the robust, savory meat flavor, followed by the heat of the chili and rose paprika, warm and rounded rather than biting. The texture is firm, as is fitting for a matured salami. Spicy, fiery, and hearty, yet never overly hot—a tickle for those who enjoy a bit of piquancy.\u003c\/p\u003e\n\u003cp\u003eThe heat is balanced to whet the appetite rather than overpower it. Robust, savory, and piquant, it is even suitable for those who usually shy away from chili.\u003c\/p\u003e\n\n\u003ch3\u003eFor pizza, bread, and snacks\u003c\/h3\u003e\n\u003cp\u003eChili Salami is a savory all-rounder: thinly sliced on bread, in slices on pizza, or as a piquant touch to a hearty snack platter when you want a little extra zing.\u003c\/p\u003e\n\u003cp\u003eOn a homemade pizza, the heat truly blossoms under the oven heat of around 250 degrees; it is just as good enjoyed plain on farmhouse bread with a glass of red wine. Alongside the milder \u003ca href=\"\/en\/products\/steiner-haussalami\"\u003ehouse salami\u003c\/a\u003e and \u003ca href=\"\/en\/products\/metzgerei-steiner-kaminwurzen\"\u003eKaminwurzen\u003c\/a\u003e, it brings fire to the sausage board. A single slice quickly reveals just how friendly the heat is actually dosed.\u003c\/p\u003e\n\u003cp\u003eIf you prefer it even spicier, place a slice on a warm baked potato or in a hearty sandwich, and you have that piquant kick without it taking your breath away.\u003c\/p\u003e\n\n\u003ch3\u003eTraditionally matured by the Steiner family\u003c\/h3\u003e\n\u003cp\u003eThe Chili Salami is matured traditionally under controlled conditions at the Steiner butcher shop in Rasen-Antholz, which is now run by Florian Steiner.\u003c\/p\u003e\n\u003cp\u003eBeef and pork come from selected local farms and are processed in-house; since the renovation in 2006, this includes their own slaughtering facilities. During the maturation process, the fine noble mold forms, which protects the salami and rounds off its aroma. Tradition, craftsmanship, and a keen sense for the right seasoning come together here.\u003c\/p\u003e\n\u003cp\u003eIn 2016, the house won five gold medals for its bacon and salami specialties at the IFFA in Frankfurt. Truly impressive. You can find more \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003eSouth Tyrolean specialties from the Steiner butcher shop\u003c\/a\u003e with us, from Wurzen to farmhouse bacon.\u003c\/p\u003e\n\u003cp\u003eChili Salami is a natural product and is delivered vacuum-packed. If there is air in the packaging upon unpacking, this is not a defect; remove the salami and store it cool at 6 to 8 degrees, preferably wrapped in greaseproof or sausage paper in the refrigerator.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"180 g","offer_id":53073503387982,"sku":"050MST9309.170v","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/steiner-chili-salami-180g.jpg?v=1751006351"},{"product_id":"metzgerei-steiner-zirbenwurzen","title":"Pine schnapps","description":"\u003ch2 id=\"speakable-headline\"\u003eStone Pine Wurzen from South Tyrol, seasoned with stone pine oil\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Stone Pine Wurzen from Metzgerei Steiner are air-dried raw sausages from South Tyrol, refined with the resinous, aromatic oil of the stone pine. A raw sausage made from pork and fine lard, gently smoked and aged, that carries the scent of the Alpine stone pine forests. A distinctive, hearty flavor with an alpine note.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eStone Pine Wurzen\u003c\/strong\u003e are a South Tyrolean raw sausage specialty from Metzgerei Steiner, named after the stone pine—a conifer of the high Alps that grows at altitudes over 1,500 meters and can reach up to 25 meters in height. Stone pine oil gives this sausage, made of pork and fine diced lard, its unmistakable, slightly resinous spice. 150 grams of air-dried raw sausage, gently smoked; each piece is a natural product with its own character.\u003c\/p\u003e\n\n\u003ch3\u003eResinous, aromatic, hearty in every bite\u003c\/h3\u003e\n\u003cp\u003eWhen sliced, the Stone Pine Wurzen reveal a rich red color with bits of light fat and release a subtle, resinous scent, reminiscent of a freshly oiled pine-paneled room in the mountains. The lard glistens delicately, the meat is firm and well-aged, without any unnecessary frills.\u003c\/p\u003e\n\u003cp\u003eAt the first bite, the Stone Pine Wurze is robust and hearty; the lard provides juiciness, while the stone pine oil introduces a cool, slightly resinous note that calls to mind a walk through the forest. Spicy, resinous, and bold, yet never perfumey, the honest flavor of the meat always remains the star.\u003c\/p\u003e\n\u003cp\u003eAnyone who has ever slept in a stone pine-paneled room will recognize this calm, warm scent—which in the Alps is even said to promote restful sleep—and will find it pleasantly recreated here, without it overpowering the sausage.\u003c\/p\u003e\n\n\u003ch3\u003eA piece of the Alps for your snack board\u003c\/h3\u003e\n\u003cp\u003eStone Pine Wurzen are an aromatic addition to any \"Marende\" (snack platter) for those looking for something special, and they are a great conversation starter at the table, as not everyone is familiar with the resinous notes of the stone pine.\u003c\/p\u003e\n\u003cp\u003eThin slices on a wooden board pair well with dark farmhouse bread, a spicy mountain cheese, and a glass of red wine. Those who enjoy the resinous note can serve it with a small glass of stone pine schnapps, as is the custom in South Tyrol. Alongside it, \u003ca href=\"\/en\/products\/steiner-haussalami\"\u003eHouse Salami\u003c\/a\u003e and a spoonful of \u003ca href=\"\/en\/products\/metzgerei-steiner-sauerkraut\"\u003eSouth Tyrolean Sauerkraut\u003c\/a\u003e make a great addition to the plate.\u003c\/p\u003e\n\u003cp\u003eTry a slice plain first to let the resinous pine note settle in before adding bread and cheese. It is a lovely souvenir for anyone who loves South Tyrol and the scent of its forests.\u003c\/p\u003e\n\n\u003ch3\u003eBased on an old family recipe from the Steiners\u003c\/h3\u003e\n\u003cp\u003eThe Stone Pine Wurzen are crafted at the Metzgerei Steiner workshop in Rasen-Antholz, now run by Florian Steiner, with deep roots in the Antholz Valley of South Tyrol’s Puster Valley.\u003c\/p\u003e\n\u003cp\u003ePork from select local farms, fine diced lard, and a proprietary spice blend with stone pine oil come together here, under the same roof with their own slaughtering facilities since the 2006 renovation. The family remains committed to tradition and short supply chains, ensuring every step can be traced back to the farmer, while the cool mountain air provides the necessary tranquility for the aging process.\u003c\/p\u003e\n\u003cp\u003eIn 2016, the house won five gold medals at the IFFA in Frankfurt for its bacon and salami specialties. Impressive indeed. You can find more \u003ca href=\"\/en\/collections\/metzgerei-steiner-suedtirol\"\u003eSouth Tyrolean specialties from Metzgerei Steiner\u003c\/a\u003e, from Kaminwurze to farmhouse bacon, in our shop.\u003c\/p\u003e\n\u003cp\u003eStone Pine Wurzen are a natural product and are shipped vacuum-packed. If there is air in the packaging upon arrival, this is not a defect; simply remove the sausages and store them in a cool place at 6 to 8 degrees Celsius, ideally wrapped in a linen cloth in the refrigerator.\u003c\/p\u003e","brand":"Metzgerei Steiner Südtirol","offers":[{"title":"150 g","offer_id":53073503420750,"sku":"050MST9313b","price":4.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/metzgerei-steiner-hirschwurzen_75401329-e885-495a-ac7a-23053d8a2c9c.jpg?v=1751006354"}],"url":"https:\/\/norgutes.com\/en\/collections\/salami.oembed","provider":"nur Gutes","version":"1.0","type":"link"}