Salami

Inspired by old world techniques and flavors from regions in France, Italy, Greece and Spain, we produce our signature salami using very simple principles: we insist on the best ingredients, let nothing go to waste, and take our time. Starting with the highest quality pork leg available, we meticulously trim it of all sinew and fat, add premium fatback to cultivate a creamy texture and mouthfeel, and mix in freshly chopped aromatics and freshly ground spices for pure, strong flavors. We carefully stuff and tie each natural hog casing by hand, then slowly ferment and patiently dry cure the salami in our custom built dry rooms.