You can’t believe that three ingredients could work together to produce such a mouthwatering, eyes-rolling-in-the-back-of-the-head, salami experience. But when one of those ingredients is black truffle (trufa, in Spanish), it starts to make sense. Flecks of the earthy, perfumed black 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 salt, added to bring out the natural flavors as well as a delightful bit of texture to this truffle salami.

Tip of the Tongue:

A salami of this quality is best eaten on its own or alongside some slices of aged Manchego. A generous pour of Tempranillo, Syrah or Bombal would only heighten the level of luxury.