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In the last decade the American salami scene has gone from practically nonexistent to bustling. Inspired in part by the rise of whole animal butchery, today there’s tons of new salami out there. Not all of it is great. Some is too spiced, or too dry. But the good ones are really, really good.
Our salami stock features some of greatest salamis made in America today. They start with great pork. They add simple, pronounceable spices and ingredients. They hang the salamis to cure traditionally for weeks or months. The result is full-flavored salami that rivals the best cured meats from Europe. Serve at room temperature, sliced thick, for the most flavor.
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