More soft, succulent and perfumed than most salamis. Made in the Northern Italian style, this coarsely textured salami is made with premium meats hand sorted into a very thick, natural pork casing, something rarely used in American salami making. It allows the salami to age slowly and naturally, losing moisture and intensifying flavor. A longtime customer favorite, it's great paired with Cabot Zingerman's Cheddar and some Farm Bread. Perfect for picnics.

Salami Serving Tips

• Slice to order to prevent drying and oxidization.
• Try slicing it on the thicker side. I think the flavor and texture are more enjoyable that way.
• Like most traditional foods, serving salami at room temperature versus straight out of the fridge will give you a lot more flavor.
• Soft, patchy white mold on the outside is natural. You can eat it or not, your choice.