The art of fermenting sausage has been in the Denninger family for over three generations. These recipes are devotedly carried out just as Rudolph Denninger Sr. intended. In keeping with this tradition, all of our salamis are smoked over natural aromatic wood. They are then hung to age in our specially designed drying room.

Every batch is carefully monitored during the curing process to ensure absolute perfection. Available sliced at our deli counter or vacuum sealed in our self-service section.

German Salami

A “cervelat” tradition made with finely chopped premium cuts of lean pork and beef then seasoned with a hint of garlic. We also have a variation rolled in pepper.

Danish Salami

We add whole mustard seeds to this Scandinavian treat giving it an aromatic, rustic taste.

Hungarian Tokay Salami

Inspired by the wine region of Northern Hungary, this salami is made with authentic paprika zest. We also create a variation of this salami which is rolled in fiery hot paprika after the fermenting and drying process.

Austrian Vienna Salami

A mild, pork and beef salami which is fully cooked and smoked. Lightly seasoned with nutmeg, producing a very delicate flavour.

Csabai Sausage

A coarse sausage stuffed in an all natural casing and seasoned with pepper and sweet paprika. Dried for an extra long time, producing a unique, crinkly texture.

Landjaeger

A traditional snack in Southern Germany, this sausage is made with caraway seeds in a natural pork casing. Each sausage is hand pressed in casts prior to smoking, producing a unique rectangular shape.

Kabanossi

This sausage originated in Austria. Stuffed in a thin delicate casing, it has a distinctly smoky flavour. Authentically twisted to 40 cm (16 inches) in length.