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Piller's Black Kassel Salami
In 1957, Wilhelm Huber opened a small butcher shop in Waterloo, Ontario, using family recipes and traditional European meat processing methods. Five generations later, Piller's Black Kassel is still family owned and operated and is still using Wilhelm's techniques and recipes. We offer 3 German style sausages:
: Made from a fine blend of pork. The addition of cayenne gives this salami a semi-hot spicy flavor. It is gently smoked for 7 days and air dried a minimum of 28 days.
Mustard Seed Salami
: Made from a lean mixture of pure pork with finely chopped mustard seed and a hint of garlic. It is gently smoked for 7 days and air dried a minimum of 28 days.
Old Forest Salami
: This salami is a lean blend of ground pork that is gently smoked over natural beech and maple hardwood for 7 days and air dried for a minimum of 28 days.
Varieties sold separately.