Tradition with precision. Red wine, peppercorns, garlic, and nutmeg power this classic to its bold finish as it melts on your palate along the way.
Part of Smoking Goose’s Old School Series, this central Italian recipe is slow cured without the use of any compound nitrates. The process takes time and love, but results in a salame worth savoring as it melts like butter on the tongue, leaving your palate coated in deeply rich umami with just a hint of spice.
TASTING: rich, meaty, tart, pepper, garlic
PAIRING: ripe red wines, smoke forward scotch
SERVING: charcuterie boards, pasta e fagioli, matched with sheep’s milk cheese
INGREDIENTS: pork, pork fat, sea salt, dextrose, vegetable powder (celery juice, sea salt), red wine, garlic, spices (black peppercorns, nutmeg), lactic acid starter culture