Based on a classic Ukrainian recipe, the team at Red Bear Provisions in Chicago makes this salami from heritage breed, pasture raised pork. The grind is coarse with plenty of snowy-white flecks of fat. The meat is mixed with garlic, pepper, salt, and that’s about it. The flavor is surprisingly complex, largely thanks to the time it spends smoking over a mix of maple, oak, and hickory before being hung to dry for a few weeks. The resulting flavor has only the slightest hint of smoke, but enjoys a sweetness and depth you don’t often find in other salume.
Great alongside cheese and crackers, especially on picnics, hikes, or road trips.