Our spicy Balinese all-pork salami. Packed with galangal, ginger, garlic, chilis, and turmeric.
Simplicity at its finest. Pork salami with toasted fennel seeds, garlic, red wine, and black pepper.
Another Italian classic: pork, white wine, red pepper flakes, and white pepper.
A tribute to Americana, via Little Italy. As good on a cheese board as it is on pizza.
Our mild pork and beef salami seasoned with cardamom, garlic, and ginger.
Porcini and Sage Salami
Originally a fall seasonal, this earthy salami made with porcini mushrooms and sage has become a year-round staple.
Orange and Coriander Salami
Orange zest, toasted coriander seeds, and a hint of fresh rosemary make a bright and fresh tasting all-pork salami.
Our French-country style salami is our most stripped-down offering. A hint of Applewood smoked salt and a light touch of garlic and black pepper allow the high quality pork from Olsen Farms to shine.
Heavy with Pimenton de la Vera, our Spanish-style dry-cured salami is at home with Manchego, olives, and a glass of Tempranillo.
Our answer to the Calabrian classic uses locally grown chiles from Tonnemaker Farms. We use their Cherry Bomb, Aji Negro, and Cayenne to produce a balanced salami with a slow burn.
The Seattle Stick
Theo cocoa nibs and Caffe Vita coffee make this all-pork salami a celebration of responsible sourcing. Coffee and chocolate may sound like a strange additive to pork, but the end result has gathered a base of ardent supporters.