Uncured salami
Dolce
DOHL-chay
"sweet, gentle"
GarlicMoscato
Restrained and aromatic, built for a board with good mustard — and best at winning over someone who swears they don't like salami.
$15.95
5 oz chub
Tell me when it's ready
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.