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OUR CRAFT
Our salami is Traditionally Dry Cured & Aged; a practice that has been used for hundreds of years. Much like kombucha, aged cheeses or yoghurt, a live culture is added, allowing the meat to naturally ferment and develop the distinct flavour and texture of Verkerks salami.
Follow our infographic below to see for yourself how this process works.
1
Delivery
of the raw
materials
2
Blending of our secret spice mix
3
Cutting of the meat and mixing in of the spices and live culture
4
Filling the salami mix into casings
5
Hanging
6
Curing
During the Curing phase, the live cultures convert simple sugars into lactic acid - this fermentation gives the salami its unique flavour.
7
Drying
8
Packing
9
Delivery
10
Enjoying
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