Old school salumi series: Pork salame in the northern italian tradition with white peppercorns, garlic, and black peppercorns • Slow cured without compound nitrates.
Serving Suggestions: Easy to peel away the casing and slice. Layer on charcuterie boards and in sandwiches, especially with focaccia; dice finely for rabbit braises & stews; pair with fresh sheep and goat cheeses + mineral & zesty white wines.
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