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Barolo Salami (Uncured)
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Pork, red wine, salt, black pepper, celery powder, lactic acid starter culter, inedible casing
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This salami is comprised of heritage breed free to roam pork, Trapani Sicilian Sea Salt, Telicherry Black Pepper and Barolo red wine.
How to Enjoy:
Slit the uneatable casing with a knife and peel away the amount you will consume, similar to a banana.
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)
Add to charcuterie board, chopped in a salad, sandwich, or to any dish as a protein additive.
One, 5.3 oz salami
More About Salumi Chicago:
MEET THE MAKER
Salumiere Greg Laketek trained in Italy under the famous Massimo Spigaroli only to keep to his Italian roots and the Salumi traditions. Using old world Italian traditions and recipes gives Salumi Chicago a unique niche to the American Salumi and charcuterie industry. Salumi Chicago prides themselves on the quality of their ingredients, casings, procedures, and especially the quality of our meat.
Salumi Chicago is the only salumi manufacturer in the US that does not use sugar or dextrose in any of its recipes.
Fun Fact: Chef Greg's grandfather was a butcher in Chicago in the 1960s!