Igourmet “American Artisanal Salami Collection” 7pc Set Home

Features

• Seven-piece salami set
• Cerveza Seca Salami by Charlitos Cocina: Bold and subtle with a robust autumnal warmth, Cerveza Seca demonstrates how the use of beer in the curing process can produce a flavor so enchantingly unique, that it eludes classification
• Slowly dry-cured with a bottle fermented brown ale, pasture raised, heritage breed pork, and hand-harvested fleur de sel, this salumi is a pioneer, a rogue, an adventurer, and a distinctive addition to any table
• Per Charlito’s Cocina’s website: “Salami is considered shelf stable and is built to remain safe to eat for long periods of time; the salamis are safe to eat for six months
• However, as salami is a living, breathing product, and because igourmet do not use vacuum sealer, it continues to dry on an ongoing basis; therefore, they recommend you to eat it within the first month of purchase”
• Olli Salumeria Artisan Salame: Olli Salumeria makes artisanal slow-cured meats based on original 160-year-old family recipes that were handed down to 4th generation Italian Salumiere, Oliviero “Olli” Colmignoli
• Their products are made with pork from heritage-breed pigs, pasture raised on family-owned sustainable farms
• Good salumi is directly affected by the quality of the pork, and Olli Salumeria goes to great lengths to obtain the best heritage-breed (Berkshire and Mangalitsa) pigs available in the USA
• The pigs are humanely pasture-raised on family farms (never confined to pens or crates), and are fed all-vegetarian feeds (antibiotic-free and never fed animal by-products)
• Loukanika Salami by Olympic Provisions: Loukanika, one of the rare Greek-style salami’s being made in the United States is a rare treat; an absurd amount of cumin, orange zest and garlic make this Olympic Provisions most flavorful and unique salami
• Olympic Provisions is home to Oregon’s first USDA-approved salumeria, established in 2009
• With two locations in beautiful Portland, Oregon, both locations of Olympic Provisions operate as European-style restaurants, bustling neighborhood delis, and on-site meat-curing facilities
• This is where salumist and owner Elias Cairo carefully crafts “American Charcuterie” using the highest quality local ingredients
• Sopressata by Aux Delices des Bois: From small farms to careful curing, this sopressata is a true artisan product
• The pork used comes exclusively from small farms in central Pennsylvania that are dedicated to providing TLC, a healthy diet, and personal oversight throughout the pork production process; pairing with wine: Cotes du Rhone, Bordeaux, or Sangiovese
• Saucisson Sec Aux Cepes (Porcini Mushroom): A time honored recipe from the Pyrenees mountains of France, now handmade in the USA; their Saucisson Sec is a pork sausage, naturally air-dried; made from a time-honored recipe from the mountains of France
• The inclusion of porcini mushroom makes this cured sausage a must-have for any mushroom lover
• Casalingo Salami by Creminelli: A small quantity of salt, pepper and spice is all that is needed to enhance the remarkable quality of the pork; it does not have a strong, overbearing taste and this is the secret of its success: sweetness and simplicity
• Salami Casalingo or salami di casa translates into “the salami of the house” or “household salami” and is derived from the Italian tradition of each household producing its own salami
• The popularization of the household salami version emerges from its province of Biella; thanks in no small part to the Creminelli family, which has been producing it for several generations; it is well-known for its simple and natural ingredients
• Per Cremenelli’s website: “The answer has two parts and depends, in part, on how dry you like your salami