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Pepper Salami


Lactose Free

Think of our Pepper Salami as the tastebud equivalent of your favourite sweater. Take a bite and get comfy as the black pepper coating warms the inside of your mouth.


Help your grilled cheese become the best it can be with a couple of slices of Pepper Salami. Or use the pepperiness to cut through the oils of an antipasto salad.


Pork, salt, mustard seed, glucose, dextrose, spices, sodium ascorbate, lactic acid starter culture, sodium nitrite, vinegar, smoke. Coating: water, pepper, gelatin, vinegar, sodium citrate.

Nutritional Facts:

How it's Made

We give Freybe’s Pepper Salami its earthy taste, that is both biting and slightly heated, by hand-rolling the salami in cracked black peppercorns. 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.