Made with ground pork, this salami is packed with crushed chili, pepper and garlic. It is then wrapped in caul fat and dry aged and cold smoked over hickory wood, giving it a nice spicy flavor.
A thin slice brings the heat with floral and earthy spiciness over a balancing smokiness. This unique salami adds spice to charcuterie boards. Pair with dried figs and preserved peaches OR a dollop of romesco sauce and crumbly blue cheese.
This product requires refrigeration.