This salami excels through seeds, not words. Traditionally flavored with garlic, black pepper and lots of fresh, licorice-like fennel, it’s a consummate example of one of Tuscany’s oldest and most beloved sausages. So if you can’t book a trip to Italy, piggyback on the success of Portland’s respected artisan charcuterie purveyors. They use time-honored techniques for butchering, dry curing and aging antiobiotic-free meat, which they hand-form with freshly ground spices. Grab a glass of sambuca, and get ready to wine and swine!
Tip of the Tongue:
Lean into the Italian flavor profile of this rustic sausage, by serving it with sliced ciabatta, ricotta salata, and dollops of fig jam.
Pork, Pork Fat, Salt. Contains 2% or less of: Dextrose, Garlic, Thyme, Oregano, Swiss Chard Powder, Spices, Lactic Acid Starter Culture, Water