Dry Cured Spicy Salami Salami Picante was born of a tide of requests for “something hot,” a tide that has been rolling in since we began producing salami. The result is a salami that gracefully strikes a harmonious balance between “making sure the heat is felt” and “making sure you can still taste the salami’s meaty, salty nuances.” Slowly dry-cured with pasture-raised, heritage breed pork, hand-harvested sea salt, and a delicate, house-made blend of chiles, Salami Picante is a one of a kind spicy salami that will arouse your senses and heed your call when you ask for it “nice and hot.”
Chorizo Seco: Dry Cured Chorzio
Our version of an old time classic is made with heritage breed, pasture raised pork. It is seasoned with Mediterranean sea salt, mild paprika, and garlic. It is subtle, earthy, and just powerful enough, without overpowering. Have it with greens, a nice baguette, or, our favorite way, on its own.
CERVEZA SECA – DRY CURED BEER SALAMI: Bold and subtle with a robust autumnal warmth, Cerveza Seca demonstrates how the use of beer in the curing process can produce a flavor so enchantingly unique, that it eludes classification. Slowly dry-cured with a bottle fermented brown ale, pasture raised, heritage breed pork, and hand harvested fleur de sel, this salumi is a pioneer, a rogue, an adventurer, and a distinctive addition to any table. Store in a cool place. While salami is safe to eat for at least 6 months, it is a living, breathing product we recommend you enjoy it within the first 2 months after purchase.
Campo Seco: Dry Cured Country Sausage
Earthy and rustic, sophisticated, yet totally accessible, the “Campo Seco” is made simply from pasture raised, heritage breed pork, and cured with a mineral rich, gentle, yet complex fleur de sel. Intended to demonstrate the power of simple, excellent ingredients, Campo Seco is versatile and long lasting, pairing deliciously with a wide variety of cheeses, fruits, and condiments. It is also a graceful complement to pasta, risotto, or scrambled eggs, to name a few.
Trufa Seca: Dry Cured Black Truffle Sausage
This deliciously sensual incarnation of cured goodness will surely arouse your senses. Seasoned with black truffles and mineral rich sea salt, Trufa Seca is a striking example of how a few excellent ingredients can produce a world unto itself of complexity. Made with pasture raised, heritage breed pork. 2012 sofi Silver Finalist: Outstanding New Product.
Dry Fig Salami
Inspired by the immense versatility and delightful taste of figs, this “salami” is a wonderful addition to any cheese plate, a lovely complement to a dessert, or a tasty, nutritious snack. It also works marvelously with a nice glass of Malbec, Garnacha, or our favorite, Bonarda. And, because it’s made of dried fruit, it will last a long time!
Same as the small version listed above. This old time classic is made with heritage breed, pasture raised pork. It is seasoned with Mediterranean sea salt, mild paprika, and garlic. It is subtle, earthy, and just powerful enough, without overpowering. Have it with greens, a nice baguette, or, our favorite way, on its own.