Pepper salami is a cut-resistant, coarsely grained raw sausage whose name is derived from the typical use of broken, white peppercorns for salami production. In the guidelines of the German Food Book, it is described as a cut-resistant raw sausage. In Austria, it is counted among the decorative salamis of raw sausages with toppings in the Austrian Food Code.
For the production, 30 percent lean beef is used, which is why it is sometimes considered a beef salami. In addition, 10 per cent lean pork is used for the base mass, which is finely chopped together. The coarse grain of the liner is created by using one part lean pork and one part bacon (added late to the beef, if necessary). Finally, both masses are mixed with starter cultures to form the sausage. Only pickling salt is used as a seasoning. The proportion of beef and pork to each other can fluctuate, it is regularly 70 per cent together, while the bacon proportion is 30 per cent.
Unlike other salamis, the sausage is not stuffed in casings, but in moulds with a square cross-section. Once finished, they are coated with the pepper. In commercial production, the use of pre-made pepper coating masses is also common. The maturing time is 4 to 6 days, and the sausages are cold-smoked for one day. The degree of dryness is 25 %.
For various types of salami, whole peppercorns are used instead of ground black pepper to season the sausage. The use of green pepper is also possible.
- Hermann Koch, Martin Fuchs: Die Fabrikation feiner Fleisch- und Wurstwaren. , p. 150, 22nd, expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6.