When life gives you lemons, they say, make spicy salami! At least that’s what Charles Wexelbaum did when his life got turned upside down in 2010. Needing a new career, the Cuban-Jewish American, started his own curing business. Influenced by the Spanish tradition, “Charlito” dunks heritage pork in cognac, hand-harvested, solar-evaporated fleur de sel and a delicate house blend of paprika and cayenne. He lets it cure for four months before slicing it super thin. Wow, they were right.
Tip of the Tongue:
Perfect for picnics and other on-the-go eating, this salami also makes a fantastic topping for your homemade pizza.
Sustainably Raised Pork, Hand Raked Sea Salt, Pimentón de La Vera, Garlic, Evaporated Cane Juice, Celery Juice Extract, Starter Culture, Natural Hog Casing