This artisanal salami is a unique twist on a traditional Calabrese recipe, using premium beef instead of pork for a robust, hearty flavor.
Our Beef Calabrese Picante Salami is fermented and dry-cured following age-old techniques. This process ensures a distinctive tangy flavor and a firm texture that's perfect for slicing thin and serving on a charcuterie board, sandwich, or pizza.
- Made with premium beef for a robust, hearty flavor
- Spiced with hot pepper flakes and hot paprika for a fiery kick
- Fermented and dry-cured for a tangy flavor and firm texture
- Perfect for charcuterie boards, sandwiches, or pizzas
Store in a cool dry place at maximum +12ºC. Once opened, keep refrigerated and consume within 4 weeks.
should keep fine for a few more weeks if wrapped in plastic and stored in the refrigerator.
This mold has several functions! One benefit is that it protects the salami from harmful microorganisms while it is being cured. Two, it helps in regulating and slowing down the curing process, giving the salami more consistency. Finally, it helps our salami achieve a level of flavor that is nearly impossible to duplicate. The mold gradually adds flavor over time, mellowing the acidity from fermentation and producing a richer, funkier, deeper delicate flavor. The flavor cannot be imitated.
Can you eat the skin of saucisson sec?
You can remove it but it is encouraged that you leave the casings on to get the full flavor experience.