We’re bringing all the smoke!
Where there’s smoke, there’s the Lion.
Flagship
-
Naturally hardwood smoked
Exclusive Central European fermentation process resulting in the distinctive “tang”
Patiently Air Dry Aged for weeks
Robust & Smoky
Deep brick red color
Smooth meaty texture -
Pork, Salt, Dehydrated Pork Stock, Corn Syrup Solids, Sugar, Dextrose, Spices and Spice Extracts, Sodium Ascorbate, Lactic Acid Starter Culture, Sodium Nitrate, Sodium Nitrite, Natural Smoke.
German Style
-
Naturally hardwood smoked
Exclusive Central European Fermentation Process resulting in the distinctive “tang”
Patiently Air Dry Aged for weeks
Savory & Smoky
Deep brick red color
Smooth meaty texture -
Pork, Salt, Dehydrated Pork Stock, Corn Syrup Solids, Spices and Spice Extracts, Dextrose, Sodium Ascorbate, Garlic, Lactic Acid Starer Culture, Sodium Nitrate, Sodium Nitrite, Natural Smoke.
Spicy Hungarian
-
Naturally hardwood smoked
Exclusive Central European Fermentation Process resulting in the distinctive “tang”
Patiently Air Dry Aged for weeks
Smoky & Zesty
Beautiful Burnt Sienna color
Smooth meaty texture -
Pork, Salt, Dehydrated Pork Stock, Paprika, Spices and Spice Extracts, Corn Syrup Solids, Dextrose, Onion Powder, Garlic Powder, Dehydrated Bell Pepper, Sodium Ascorbate, Lactic Acid Starter Culture, Sodium Nitrate, Sodium Nitrite, Natural Smoke.
Smoked Salami Board 101
How do you make a smoked salami board, you ask? We have you covered. It starts with Bavarian Naturally Smoked Meats. With these beauties, it becomes easier. Next, we recommend Landjaeger, Lil’ Landjaeger, German Style, Spicy Hungarian, and Flagship Smoked Salami. Then you add some "other stuff," buy beer and call all your friends.
Smoked Salami Sandwich
OK, maybe meat boards aren’t your thing; you’re more of the smoky sandwich type. We have you covered here, too. It starts with one of our three Bavarian Smoked Salamis: Flagship, Spicy Hungarian, or German Style. Pair this with your favorite baked bread, mustard or aioli, and the cheese of your choice. Grab a beer, and whatever you do, don’t call your friends.
