Salami with alpine cheese
The Beaufort is the famous raw-milk cheese from the Savoyen region. The Salami is very mild and its flavors are creamy because of the Beaufort. In 2011 the Salami was prized with a gold medal in Paris.
The weight of the salami is based on its maturity: between 140 and 180 grams.
pork meat, pig intestine, salt, Beaufort cheese, lactose, dextrose, garlic, spices, sugar, enzymes, preservatives E252, E250.
It may contain traces of nuts.
The mould coating is typical of the handmade sausages from Auvergne. Depending on the degree of maturity of the sausage, it is more or less strong, because the noble mold develops naturally during the maturing process and gives the sausage its incomparable taste. The natural mold can be consumed without restriction - but if you wish, you can also brush the salami slightly dry.
Note on the closure of the salami
The sausages are closed at both ends with a small aluminium clip. Please be careful when cutting and eating.