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Beef Salami with Smoked Whiskey of 6 month Maturation
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Beef Salami with Smoked Whiskey

6 month Maturation

Beef Salami with Smoked Whiskey of 6 month Maturation

Aged beef meets the smoky depth of whiskey, matured for six months of bold perfection

This Beef Salami with Smoked Whiskey is an innovative combination of bold, aged beef, and the deep, smoky strip of whiskey made from 97% Greek free-range beef. The fermentation period of six months not only propagates the salami’s natural umami but also is the reason for the delicate aroma of whiskey to join the flavors of the salami with smoke and oak.

Besides the natural aroma of whiskey, this beef salami is added with a unique spice blend that will give you a touch of sophistication and depth. Regarding the ingredients, this one-of-a-kind salami is made with 100% natural components, and for those with a preference for robust, sophisticated flavors, it is really a masterpiece of an artisan.

6 months Maturation aged meats claim

INGREDIENTS

Meat based product. Ingredients: Greek free range beef meat 97%, salt, whisky aroma 0,4%, flavourings, dextrose, sucrose, starter cultures, antioxidant: sodium ascorbate
NUTRITION FACTSper 100g
Energy782kj / 185kcal
Fats3.5g
of which saturates2.3g
Carbonhydrate0.8g
of which sugars0.8g
Protein42.1g
Salt3.5g

How can I enjoy the Beef Salami with Smoked Whiskey – 6 Month Maturation?

Slicing this salami into thin pieces gives you the real taste of its intense smoky flavor and the complexity of whiskey it has. To achieve the best tasting experience, eat it at room temperature. It also looks good on a charcuterie board with some aged cheeses and dark, dense bread. A fancy idea would be to mix it into risottos, slow-cooked stews, or smoked meat platters, thus upgrading the dish with its deep, and savory flavor.

With what kind of wines or drinks can I pair the Beef Salami with Smoked Whiskey – 6 Month Maturation?

The integration of the aroma of whiskey and smoke with the full-bodied red wines such as Syrah, Cabernet Sauvignon, or aged Agiorgitiko, is perfect, and at the same time, it goes well with the salami’s complexity. Therefore, if you would like a full-fledged whiskey experience, you might try to drink it together with a smooth single malt Scotch or a peaty Islay whisky to go along with it. Additionally, the basal dark stout or barrel-aged beer which together with salami adds body and smoke complexity to the mixture will also do well.
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