Artisan Salami

About

Made in the cacciatore style - a dry-cured Italian salami with a long history and a short ingredient list - from Australian-grown pork with a recipe rooted in Napoli. Hand-tied and cured. Mild Cacciatore: Clean, savoury, no heat. Classic salami flavour without any spice to get in the way. The kind of thing that disappears off a board before anything else does. Truffle Cacciatore: Same base, finished with truffle. The result is a deeper, more aromatic version of a classic - not overpowering, just noticeably better. delicious with aged cheese, crackers, or on its own.