Freybe Pepper Salami 1.9 lb

A German-style salami rolled in cracked black pepper — the crust is coarse enough to see and it carries right through the slice.

• Whole stick, weighed at the counter
• Coated with cracked black pepper
• German recipe, made in Canada

Take the casing off first

The pack asks you to remove the casing before eating, and the easiest place to start is one of the pointed ends — slit it and peel. The pepper crust stays on the salami. It is worth doing; the casing itself is not meant to be eaten.

Eating it

Thin slices with dark bread and butter, or on a board where the black pepper edge does the work. Good with a sharp beer.

Ingredients

Pork, salt, spices, glucose syrup, sodium ascorbate, bacterial culture, sodium nitrite, vinegar, smoke. Coated with black pepper and gelatin.

Worth knowing

The pepper coating is held on with gelatin, which the front of the pack does not mention. If you avoid pork gelatin, this is not the salami for you.

Keeping it

Sealed, it keeps in a cool place. Refrigerate after opening and use within 8 to 10 days.

Product of Canada. Made by Freybe Foods.