T-Low on Nostr: Ahle Wurst ("Old sausage"). A German speciality, like an Italian salami, but much ...

Ahle Wurst ("Old sausage"). A German speciality, like an Italian salami, but much better. Don't want to bore you with facts, just one thing: The whole pig (without the entrails and bones, but also with the good pieces like the loin) is proccessed immediatly after slaughtering and then hung-up for up to a year in loam chambers. No starter cultures, no additives. Have a look at "Mrs. Wurstehimmel" Katharina Koch, maybe you can find something similar at your place - or she can ship to you, who knows: