A Dolce chub cut open on a butcher block, with garlic and cracked pepper, and a bottle of moscato behind
Uncured salami

Dolce

DOHL-chay
"sweet, gentle"
GarlicMoscato

Restrained and aromatic, in the old Italian sense of dolce — built for a board with good mustard, and best at winning over someone who swears they don't like salami.

$16.00
5 oz chub
Tell me when it's ready
  • Hung 10+ weeks
  • No nitrites
  • Coarse 8mm grind
  • Shelf stable, no fridge needed

Ground coarse at 8mm and stuffed by hand, then hung for ten weeks at minimum — long enough to lose a third of its weight and take on a depth no shortcut can fake. The cure is salt and a live starter culture. Nothing else — no nitrites, no nitrates, no celery powder pretending to be either.

Net wt 5 oz. Refrigerate after opening; best within three weeks.

Worth the wait. This one's still hanging in the curing room — leave your email above and we'll write the moment it's ready.

In the kitchen

What to make with this one

Restrained and aromatic — the one that wins over people who "don't like salami." Sweet, gentle, wine-kissed, and happiest next to fruit, honey, soft cheese, and something with bubbles.

Fig, honey & Gorgonzola board. Dolce, a wedge of Gorgonzola dolce, honey, fresh figs or pears, a glass of Moscato d'Asti. Mild, sweet, and disarming — the board to serve someone who swears they don't like salami.
Melon e Dolce. The prosciutto-and-melon idea, remixed: cool cantaloupe wrapped in the sweet salame. Summer on a toothpick.
The gentle sandwich. Soft ciabatta, Dolce, fresh mozzarella, arugula, a thread of honey. A lunch even the salami-wary reach for twice.
Brunch frittata. Fold Dolce into a soft, barely-set frittata — its wine-and-garlic note carries eggs without overpowering them.
Pair with Moscato d'Asti (echo the wine), a light Lambrusco, or prosecco

The rest of the map

FustosPaprika · Oregano · Garlic MarathosFennel · Peppercorn · Garlic TatáCayenne · Calabrian chili · Fennel ToprakCumin · Mace · Garlic · Juniper