Fatted Calf, an artisanal butcher shop and charcutier in California, crafts a range of salamis using meat from single heritage breeds. Each salami is intentionally and creatively spiced to highlight the breed’s unique flavor.
Using pork raised humanely and without any antibiotics, their Duroc salami enhances the rich, earthy qualities of the Duroc breed. The robust flavor of the pork is matched with fragrant fennel pollen, peppery allspice, spicy California-grown Espelette chile powder, and bold red wine from Napa Valley.
It’s herbal, warmly spiced, and deeply savory. Slice it thick and eat it alongside your favorite cheese, dice it up and toss it on a pizza, or pack it for a road trip or hike.