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Cervelat Salami


Lactose Free

Pick our Cervelat if you’re looking for a salami with a mild smoky tang that will transport your taste buds to the Bavarian Alps, or at least bring a taste of the Alps to your picnic.


Complement the tangy flavours with buttery, semi-hard cheeses like Munster or Raclette, and wash it down with crisp Pilsners or Rieslings.


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

Nutritional Facts:

How it's Made

We create Freybe’s Cervelat Salami using a traditional blend of the finest cuts of pork delicately spiced with pepper, coriander and cardamom. 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 German dry cure salami. All of our salamis are made in Canada using premium cuts of meat.