Tartufo Salami Uncured (Black Truffle Salami)

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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.

Keto-friendly | Paleo-friendly
Gluten free | Nut free | Lactose free

*Naturally occurring nitrates sourced from the use of celery powder

How to Slice our Salami:

Slit the uneatable casing with a knife and peel away the amount you will consume, similar to a banana.

How to Serve our Salami:

Slice the salami at a 60° angle and the width of a peppercorn.(We recommend slicing our salami a little thicker than you normally would with American salami)

    How to Store Leftover Salami:

    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.

      Customer Reviews

      Based on 5 reviews
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      m
      michael lipel
      Amazing, simply amazing!!!

      True old world style artesian crafted salami.
      Perfect!

      S
      Surrogate
      Pure and Delicious

      Wonderful aroma, texture, and balance. If only the tartufo was slightly more pronounced!

      K
      Kiki Yaron
      My Salami

      It's so good I look forward every month to eat this. I've had it shipped to my sisters address and my niece wanted to eat it...ah no or else I'll kick your ass big time 😡

      A
      Audrius Alaburda

      Good

      A
      Al Laureano
      Great

      Not a foodie in terms of describing flavor and tastes, but this is delicious. Earthy flavor of the truffles really comes through

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