You can’t believe that three ingredients could work together to produce such a mouthwatering, eyes-rolling-in-the-back-of-the-head, experience. But when one of those ingredients is black truffle (trufa, in Spanish), you get it. Flecks of the earthy, perfumed truffle appear throughout this pork salami, made from pasture-raised, heritage-breed pork and dry cured for two months. The only other ingredient is hand-harvested fleur de sel, added to bring out the natural flavors as well as a delightful bit of texture.
Tip of the Tongue:
A salami of this quality is best eaten on its own, perhaps alongside some slices of aged Manchego. A generous pour of Tempranillo, Syrah or Bombal would only heighten the level of luxury.
Pork, sea salt, celery extract, cane sugar, black truffle, lactic acid starter culture. Comes in a 5 ounce piece.