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Hard cheese is the cure that salami didn’t know it needed, bringing added texture and a lively saltiness to this unusual offering, a.k.a. the highlight of your next charcuterie board. The mad geniuses behind this rich and creamy creation—the folks at Ohio’s North Country Charcuterie—also added an oaky chardonnay (from a nearby vineyard), chopped garlic and a touch of sage. Also awesome: The family-owned business uses humanely-raised pork from farms nearby, and sources its ingredients from makers in the Buckeye State. Good eats any way you slice it.
Tip of the Tongue:
Salami is best served at room temperature. Until opened, store it in a cool, dry place. Leftovers should be rewrapped in the original butcher paper and refrigerated.