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Mexican Salami


Lactose Free

Soak up the warm earthy flavours of the juniper and peppers in our Mexican Salami. Give it half a second before the cayenne kicks in.


Spice up your huevos rancheros, or chop up some Mexican Salami with your fried or scrambled eggs and serve it on some lightly toasted bread to perk up your weekend breakfast.


Pork, salt, spices, mustard seed, red bell peppers, garlic, glucose, dextrose, tequila, sodium ascorbate, lactic acid starter culture, sodium nitrite, vinegar, smoke.

Nutritional Facts:

How it's Made

To create the flavours of Freybe’s Mexican Salami, we blend of the finest cuts of pork with juniper, tequila, red bell pepper, and garlic. We add a blend of cayenne peppers to bring the heat. 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.