Our salamis are traditionally air-dried over a period of six weeks. During this maturation time, they are stored at a constant temperature of around 14 °C.

This slow and controlled drying process is essential for quality: it allows the full aroma to develop, gives the salami its characteristic firm texture, and ensures a long shelf life. This careful maturation results in a particularly well-balanced and intense flavor experience.

Noble mold on salami is a natural and intentional part of the production process and an important indicator of quality. It consists of special, harmless mold cultures that are deliberately applied.

This noble mold protects the salami during the curing process from unwanted bacteria and ensures that it dries evenly. At the same time, it supports the development of the characteristic, aromatic flavor.

Our maturing room lies deep underground – a place where nature itself creates the perfect conditions. Thanks to this unique construction, a consistently stable temperature is maintained all year round, while the natural insulation provides an ideal climate for the gentle maturation of our products.

Here, our specialties can slowly develop their full aroma and distinctive quality.

A little insight for the curious: Through a viewing window, our customers can experience the aging process up close and admire the beauty of our products even before their first taste.