Pfefferbeißer

Pfefferbeißer is a traditional salami. It's usually made with a combination of pork (shoulder and back fat), salt, black pepper, white pepper, garlic powder, mace, and paprika powder. The meat is ground, mixed with the spices, and the mixture is then stuffed into natural casings.

The sausages are shaped into moderately thin and elongated forms that are hung and left to ferment for 24 hours before they're cold-smoked until nicely colored. For firmer Pfefferbeißer salami, it's recommended to leave the salami to ripen and dry for a few days before consumption.