Bio-Salami from Bottrop: Handicraft masterpieces with noble mold!
Bio-Salami from Bottrop: Handicraft masterpieces with noble mold!
The Sharun biometic in Bottrop looks proud of her craftsmanship, which is characterized by quality and sustainability. The salami produced here bears the coveted predicate "organic" and "noble mold", which stand for particularly high -class sausages. With a clear focus on species -appropriate animal husbandry and high -quality ingredients, the butcher offers a responsible alternative to conventional sausage production. The salamis hang in long rows in the ripening chambers while developing their full aroma.
noble mold is not only a quality feature, but also ensures the taste development of the salami. This special mold gives the product a mild, spicy and slightly nutty note and a delicate acid note. The ingredients come exclusively from animals from biological attitude that are supplied with organic feed without chemical additives. Antibiotics, growth hormones and flavor enhancers are taboo. In this way, the natural taste of the organic salami is preserved and offers a balanced fat content and excellent meat quality.
Special features of the manufacturing processes
The Sharun biometic uses traditional methods to manufacture your products without using fast -ripped methods or artificial covers. Cooperation with German farmers and the absence of long animal transports underline the butcher's commitment to sustainable production. Precious mold occurs in a targeted manner during the ripening process and is cultivated in controlled environments. For this purpose, temperature, air humidity and air circulation are ideally regulated.
The particularly popular salami varieties with noble mold, such as Szegedi Szalámi and Salame di Cinta Senese, benefit from the interaction of the noble mold with enzymes in the meat. This mold forms a protective layer that prevents the penetration of unwanted microorganisms and increases the durability of the salami.
The special ingredients: Fuhlator and beer
A remarkable component in the production of the Sharun Salami is the use of "Fuhlator", a double-gobock from the Bottrop brewery. The beer also brings a malty depth and a sweet note to the sausage, which further increases the taste complexity of the salami. In the coming days, this special cooperation between the Sharun biom network and the Bottrop brewery will be presented more detail.
The production of raw sausage, which also includes the salami, is not done by natural fermentation, not through heat. This gentle workmanship ensures the high -quality properties of the sausage. In quality control, strict parameters are observed, including the selection of raw materials and the special maturity conditions. This ensures that only the best ingredients flow into the sausage production.
In order to produce high -quality raw sausage, some factors are crucial. This includes the selection of meat without quality deficiencies, reducing polyunsaturated fatty acids in bacon and the use of nitrite cocklike salt, which improves durability. The Scharun biom network connects all of these aspects to a unique product that comes to the fore both the enjoyment and the values of sustainable food production.
In summary, it can be seen that the Sharun biom network with its clear commitment to quality and sustainability plays a pioneering role in the field of organic sausage. Your noble mold salami is not only a pleasure, but also an example of responsible consumption.For more information about the topic of noble mold and the production of Salami, visit fleistheke.info or Ökolandbau.de .
The Sharun biom network remains a pulsating example of the fusion of traditional craftsmanship with modern, sustainable practices in the food market.
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