This old fashioned dry-cured salami is back by popular demand! It is well balanced with a whole palate mouth-feel. This batch in particular is delightfully funky, giving off some low-key cheese vibes. Everyone in the neighborhood has loved it, from 8 year olds to adults to manchilds.
Ingredients: Pork, salt, dried milk powder, celery powder, dextrose, sodium ascorbate (vitamin C), white pepper, garlic powder and fermentation starter culture in a natural pork casing.
HogTree's salamis are made from whole muscles of non-gmo heritage pigs. The small-batch process of artisan curing is performed by friends over at MeatCrafters in Hyattesville, MD. Any white stuff on the outside of the salami is a product of the curing process and safe to eat.
Serving and storage tips: Salami is often served with the peel left on. However, the peel can be difficult to chew or tasteless so you may prefer removing it. Cutting the Salami very thin will make the peel easier to eat. Salami can be stored in the freezer for up to 2 years and in the refrigerator for 6 months.
Proceeds from these salamis go towards establishing the HogTree repository of rare tree crops genetics. Promo Code REPOSITORY for free shipping on 2 salamis or more.