Using techniques handed down for over 160 years, this delectable antibiotic-free meat is slow-cured to achieve the perfect taste and texture. This salame will provide satisfying chewy resistance, and then yield savory spices, earthy meaty flavor and soft flecks of fat that melt upon the tongue. Experience the work of a master artisan salumiere.
Olli Salumeria was founded in 2010, but it operates on the wisdom of 160-year-old family recipes passed down through generations to Olli Colmignoli. Devoted to sourcing meat from pigs that are raised on family-owned farms in the U.S. and fed an antibiotic-free, vegetarian diet, co-founders Olli and Chip Vosmik expertly cure all of their salame in Mechanicsville, VA.
To learn more about true salame, visit Olli Salumeria’s website.
Includes six ounces of each the Toscano, Norcina, and Molisano meats.
Toscano: pork, sea salt, turbinado sugar, natural flavoring, wine, garlic, fennel seed, fennel pollen, anise seed, lactic acid culture.
Norcino: pork, sea salt, turbinado sugar, natural flavoring, wine, garlic, lactic acid starter culture.
Molisano: pork, sea salt, natural flavoring, wine, turbinado sugar, garlic, lactic acid starter culture.