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Our truffle salami is artisan made and comprised of heritage breed pork, wine, Trapani Sicilian Sea Salt, Organic Celery Powder, Telicherry Black Pepper, Black Truffles, and Lactic Acid Starter Culture.
Please note, our truffle salami is made with fresh truffles from Norcia, Italy. We do not use truffle salt, truffle oil or truffle flavoring.
We recommend storing sliced portions covered, and in the fridge. Since our salami is shelf stable, you may choose whether to store it on the counter or covered in the refrigerator. If you choose to refrigerate your salami, please bring the salami to room temperature prior to consumption. Furthermore, please note that the refrigerator will also alter the salami’s texture and flavor over an extended storage timeframe.
*2019 Charcuterie Masters Gold and Silver Awards
Air dried Wagyu Beef. Aged for a minimum of 110 days. Slowly processed and cured by hand.
Ingredients: Wagyu beef, Sicilian Sea Salt, Red wine, Sodium Nitrite and Nitrate
Packs are 2 oz
A vacuum sealer would be the best way to store our Bresaola. If you do not have a vacuum sealer, you can wrap it tight with plastic wrap. Pro-tip: take a paper towel, spray it with white wine, wrap the Bresaola in the paper towel and then rewrap the Bresaola in plastic wrap or a vacuum pouch. This will help to keep the Bresaola fresh.
Spreadable Calabrian Chili Pepper salame. Best served on Toast, eggs, pasta, pizza and grilled cheese sandwiches
Ingredients: Pork, Chili Peppers, Red wine, Black Pepper, Trapani Sea Salt, Sodium Nitrite & Nitrate, Lactic starter culture
For both our 7oz and 1lb ‘nduja, we recommend cutting a chunk of the nduja you will be consuming and scooping the ‘nduja out of the casing. If you are going to consume the entire piece of ‘nduja, you can make a slit down the ‘nduja with a knife and squeeze it open like a big sweet potato.
‘Nduja can be utilized in many dishes or as a condiment. If you are cooking with ‘nduja, we recommend adding the ‘nduja at low-heat in a sauté pan or mixing it in at the end. If you are spreading the ‘nduja on to something fragile, a pro-tip is to whip the ‘nduja with butter to thin the ‘nduja and also increase your yield.
Wrap ‘Nduja in either cheese storage paper, plastic wrap, or a sealed plastic container before placing it in the refrigerator. Use within two weeks of opening.
