Frierss Salamici Boletus

For this special noble salami, Frierss refines the best Austrian pork with a fine mixture of spices and chopped porcini mushrooms. The latter gives the mild Salamici Boletus its fine nutty aroma. The salami is allowed to mature in the clear air of the Carinthian Nockberge for at least six weeks so that the taste can fully develop.

Sliced thinly, the Salamici boletus is a great addition to an Italian delicatessen platter or an appetiser plate.