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German Salami


Lactose Free

Embrace the flavours that come from hundreds of years of traditional German recipes. The fermentation technique gives our classic German Salami its slightly sour tang, similar to a mild sauerkraut.


Bring out the best of this salami by accompanying it with sharp flavours like pickles or mustard. Complete the experience with a beer that has citrusy and spiced notes, like a white ale or a cloudy wheat beer.


Pork, salt, mustard seed, spices, glucose, dextrose, sodium ascorbate, lactic acid starter culture, sodium nitrite, vinegar, smoke.

Nutritional Facts:

How it's Made

We apply our traditional fermentation process to Freybe’s German Salami to give our traditional blend of premium pork, mustard, and vinegar its distinctive sour tang. We hand-craft our salamis before they are fermented, lightly smoked and patiently air-dried for four to six weeks in the time-honoured tradition to create a classic European dry cure salami. All of our salamis are made in Canada using premium cuts of meat.