Classic French style salami seasoned with fresh garlic and cracked black pepper
Ingredients : Pork, pork fat, salt, Less than 2% garlic, sugar, water, spices, swiss chard powder, lactic acid starter culture. Hog Casing
Storage & Preparation : Salami keeps best when refrigerated. Store paper wrapped salami in a plastic bag or sealed plastic container in your refrigerator’s crisper drawer. Serve at room temperature, sliced as thick as you desire.
Flavor Profile : Fresh Garlic
Natural Molds!
We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.
This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.
