Salami Cotto

Ingredients: Pork, Water, Pork Fat, Less than 2% Salt, Black Peppercorn, Rosemary, Cultured Dextrose, Dried Vinegar, Spices, Celery Powder, Sea Salt, Garlic, Cherry Powder.

Peel casing and slice thin! Ideally you own a professional slicer, or the equivalent. If not, never fear! You can slice the salami as thin as possible using a Chef’s knife. Once sliced, your options are limitless. We love a traditional grinder, piling the meat high with other meat friends like sweetheart ham and capicola.

You can also make a delicious platter of salami, using oil cured olives, olive oil and lemon wedges. Top with a massive pile of fresh arugula and enjoy a cured meat aperitif with a glass of wine and some friends.

Store and merchandise in constant refrigeration 35-38 deg F.