Salame Calabrese
A dry-cured pork salame in the Calabrian style — pork, sea salt, and Calabrian chile, slowly fermented and aged. Sliced thin, it is the first thing on the antipasto plate. Supplied by Tempesta Artisan Salumi (Chicago, IL), a USDA-inspected salumeria. Approx. 6 oz whole salame. Shelf stable unopened; refrigerate after opening.
USD 18.00
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