Mesa Black Pig Salami

Ever heard of Ibérico de Bellota? The famous Spanish cured meat that costs hundreds of dollars a pound and is only found at the most special restaurants and shops? Well those famous pigs—the Black Footed Iberians—have moved to Texas and they’re lovin’ it. Turns out the hill country of central Texas is the perfect stand-in for the Spanish dehesa where these pigs usually root and roam. Stateside, they munch on the acorns of live oak trees, prickly pear cacti, mesquite beans, and anything else they can find. The wild diet makes for luscious, delicious salami with richly flavored fat that melts in your mouth.

Made in the style of a classic Spanish Salchichón with a touch of white wine and a hint of Mexican oregano, this thinly sliced salami is bright, porky, rich and wonderful.