Growing up in Indianapolis, Chris’ first kitchen gig at the local Sahms restaurant inspired his taste for a professional food career. After culinary school and college, he cooked for awarrd winning restaurants in Chicago before landmark chefs like Rick Tramanto and Gale Gand tapped Chris to open restaurants and create...See their full profile →
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.
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This Item requires refrigeration. A $2.99 surcharge will automatically be added to your cart to cover ice packs and insulation.
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