In honor of our 75th Anniversary, we're proud to introduce our new line of classic, artisan salami crafted from the most carefully-selected cuts of pork and spices – just like our founders Danny and Joe used to make.
Our recipes and process stay true to traditional Italian salami, and are produced with regional Italian spices and the old-world technique of slow air-curing for at least 45 days.
Make a meat plate for the ages
– pair with traditional sharp Italian cheeses, or snack on with those soft and creamy big-flavored domestic farmstead cheeses. Any way you slice it, this salami is a necessary addition to your next cheese and meat plate.
"MEAT" OUR NEW LINEUP:
Soppressata – available in hot or sweet
An Italian classic. It's ground more coarsely than other types of salami, for an uneven, “rustic” appearance when sliced.
Abbruzze Sausage – available in hot or sweet
This finer-ground product brings together the classic flavor of dry sausage with an assortment of spices. Abbruzze provides a sophisticated flavor perfect for Antipasto platters.
Finocchiona – Mild salami enhanced with fennel seeds
Finocchiona uses both fennel powder and fennel seed, so the flavor permeates the entire salami and through each bite.
SALAMI PRO TIPS:
Sweet Meat Pairing Suggestions: Try pairing our Soppressata Sweet and Abbruzze Sweet meats with aged cheeses like Pecorino "Grand Old Man."
Spicy Meats Pairing Suggestions: For an easy pairing, try a cheese like Grand Provolone to balance out the heat of the spiciness. For wines, serve with a red that has bold flavor, but avoid the fruity reds. A Barolo or something from northern Italy would be most appropriate.
Finocchiona Pairing Suggestions: Try with Pecorino Romano or Parmigiano Reggiano to complement the fennel's dry but herbal finish. It’s also great with white wine on a perfect summer day.
What To Do With the Casing: While edible, remove the salami casing to bring out more of the flavor for an enhanced taste. The netting on all salami comes off very easily.
