以台灣花之鄉彰化田尾，知名品牌『花田喜彘』的胡蘿蔔豬豬肉製作,加上新鮮鹽漬的 [綠胡椒原粒Green pepper] 風乾的salami , 柑橘風味,氣息清新，是老饕好友們佐餐搭配夏日好酒的好最佳選擇。
Salami這名字來自義大利動詞 salare，就是「加鹽」的意思。我們用台灣在地的豬肉，以歐洲傳統工藝法，依黃金比例將肥瘦肉混合，再加入鹽，並用二戰後波蘭官方版的風乾熟成臘腸配方香料調味後，在乾燥室發酵風乾等待長達3-4個月, 複製了這廣傳歐陸的時間美味。
Made with authentic Polish-style dry-cured pork salami, this version incorporates fresh salted green peppercorns. With a citrusy aroma and refreshing notes, it’s a dry-cured salami that pairs beautifully with white wine.
The Flavor of Time
In European regions, minced meat is blended with spices, stuffed into casings, and then subjected to prolonged low-temperature air drying and fermentation to create what we commonly know as dry-cured sausages. Familiar names like salami or chorizo refer to this type of meat product. While the names vary across European countries, they all describe meat products that undergo air drying, fermentation, and share the sausage-like appearance.
The Italian term Salumi refers to all salted meat products. Salami, in particular, refers to sausages made by mixing meat with spices, curing with salt, and air drying. After the European Dark Ages, salami became a popular appetizer, especially along the Mediterranean coast. The classic preparation involves stuffing raw pork into casings and air drying it for about three months. During this process, salami develops a white mold on its exterior, while lactic acid fermentation inside creates a tangy, refreshing acidity and a unique flavor.
Dry curing and aging are akin to cooking with time as the fire, slowly crafting flavors that no shortcuts can replicate—only patience can unveil this exquisite taste.
品名：綠胡椒風乾臘腸
保存方式：冷藏，開封後建議一週內食用完畢
保存期限：於產品包裝上標示
規格：80g
產地：台灣
成分: 豬肉(台灣)，豬背脂(台灣)，鹽，大蒜，白胡椒，紅椒，綠胡椒，糖，肉豆蔻，保色劑：亞硝酸鈉，抗氧化劑：異抗壞血酸鈉
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