This old fashioned dry-cured salami is one of our mainstays, featuring just three ingredients: salt, pepper and garlic. This batch in particular is delightfully funky.
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.
All HogTree sales go towards purchasing land for a tree crops repository