Paul makes a wonderful salami. It is great in sandwiches, on crackers, as part of a charcuterie plate, or just on its own. We currently are making both a milder salami as well as one that is ‘medium’ spicy.
Our grass-fed beef, locally raised pork, salt, curing salt, potato starch (as a binder) and spices.
The meat is ground, mixed with other ingredients, and pressed into big salami casings. This makes salamis of about 3 pounds each. We then hang the salamis in our smoker for the day while they slowly cook and gain just the right amount of smoky flavour. Our salami is made by us in our commercial farm kitchen.
Our salami is sliced, vacuum packed in 200 gram portions, and frozen. Just thaw and serve.
***Full sized unsliced salamis are also available, just email us to inquire***