Frierss Salamici Stone Pine Smoke

The traditional Carinthian company Frierss has understood that great enjoyment also takes time: After smoking, the handcrafted Salamici Zirbenrauch is allowed to mature to perfection for six weeks in the clear air of the Carinthian Nockberge. This is the only way for the mild, delicately tart stone pine notes to develop fully. An exceptionally tasty contribution for your hearty hiking snack but also for the Italian starter plate.

Not only the pork comes from the region, the pinewood for smoking also comes from the Nock Mountains.