Greussen Salami:
Unique in Germany

Salami from Greussen, a small town situated 35 km north of Erfurt, can look back on an almost fairy-tale sounding past; the happy ending occurred in 1998 and opened up great prospects for the future. At the time the European Community granted Greussen salami the protected geographical indication sign – the only salami in Germany covered by this arrangement.

Salami has been made in Greussen for 140 years. Favourable climatic conditions with mild, fairly dry air save encouraged the maturing process from ancient times.

After the turbulence of the fall of the Berlin Wall, the Greussen salami and ham factory restarted production in 1999 – with a minor senation. The original recipes were discovered in the factory attic and were used in the production process.

Greussen salami is a symbol of culinary art today. Made from regional, high-quality beef and pork and bacon and seasoned with pepper and natural herbs, the salami is processed and smoked in a very careful manner. There then follows a maturing period of eight weeks until the full aroma with its slightly peppery tang develops.