To create this delightfully spicy pork masterpiece, we infuse our naturally dry-cured pork salami with red chili flakes and sweet sherry wine. This medium-hot salami has just the right touch of heat to balance the richness of the salami and liven up each bite. Try this with a crisp white wine or cold beer.
ABOUT OUR SALAMI
Great for snacking, salami pairs well with cheese, olives, crackers, bread, wine and beer. Also, great for spicing up eggs, pasta, salads and sauces.
These salamis are shelf stable and do not need to be refrigerated until after opening. Perfect for camping, hiking, picnics or traveling.
We use a fibrous casing, which is made from plant cellulose and should be removed before eating.
Salami & Mold
Our old-world style, Italian dry salami is coated in an organic white mold as part of the dry-curing, preservative process. Like you would find in some fine cheeses, this mold is harmless and contributes to the unique flavor profile of our salami.
Due to the fact that our salami is vacuum sealed in plastic, the growth of this mold is inhibited, so you may not see any mold on the surface when you first open your salami.
As it is exposed to air, though, you may begin to see a white mold develop (the mold may also be green or dark colored, which is fine). Don't be scared! This mold is beneficial and prevents harmful bacteria from spoiling the salami. It is totally edible, but will usually be removed along with the outer casing, which should be removed anyways before you enjoy your salami.
- No Nitrites or Nitrates Added
- Vacuum sealed and wrapped in paper
- 8oz sticks
- We use a fibrous casing, which is made from plant cellulose. Remove casing before eating.
History of Salami in San Francisco
Ingredients: pork, sea salt, sherry wine, contains less than 2% of the following: cane sugar, spices, natural flavoring, garlic, lactic and starter culture. Minimally processed - no artificial ingredients.