This Fatted Calf salami is made with 100% Duroc pork from The Good Farm in Olsburg, Kansas.
It's boldly seasoned with fennel pollen, Piment d'Ville from the Andersen Valley in Napa, and red wine from White Rock Vineyards in Napa.
This salami is exceptional. Not only is the flavor absolutely delicious and the ingredient panel limited, the texture is what really sets this apart from other artisan (and certainly commodity) salami.
These are from my personal friends Toponia Miller and Taylor Boetticher of nationally recognized Fatted Calf in Napa and San Francisco. Fatted Calf is a nose to tail butcher focusing on small farm and single breed meats. They have been my customer and friend for years. I am so excited to be carrying their salumi!
USDA certified. Shelf life 12 mos.
Ingredients: ground pork, sea salt, Napa Valley red wine, dextrose, Piment d'Ville (red pepper), fennel pollen, allspice, lactic acid starter culture, sodium nitrite, sodium nitrate.
Weight: 4.5 oz