Prosciutto & Hot Salami Package
Two packs of Casella's sliced prosciutto and two packs of spicy salami
Additional discounts cannot be applied to sale items
- 100% heritage breed, pasture-raised, and antibiotic free
- Raised on Newman Berkshire Farm and Lazy S. Red Wattle Farm
Spicy Heritage Salami, two 5 oz packs
These delicious round salami produced by acclaimed curemaster Chris Eley at Smoking Goose in Indianapolis are a crepinette salami of pork with red chiles and espelette pepper wrapped by hand in caul fat and cold-smoked for days in a gravity-fed smoker before fermentation and aging.
Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salami adds spice to charcuterie boards. Highlight the smoke and balance the spiciness with dried figs or preserved peaches. Riff on buffalo wings by serving a slice of spicy salami topped with a dollop of romesco or pimento sauce and a chunk of blue cheese.
We first met Chris at the Good Food Awards and fell in love with his wide selection of charcuterie. A respected member of the young talented generation of American curemasters using old world techniques while using sustainably produced ingredients, Chris is an active member in his community through his curehouse and shop. We are so excited to feature our first salami with him using pork from our heritage farms including Newman Berkshire Farm and Lazy S. Red Wattle Farm.
Casella's Sliced Prosciutto, two 3oz packs
Casella's prosciutto is something special. Made exclusively from our rare-breed heritage pigs, Casella's follows a time-honored Italian recipe — happy, healthy pigs, salt, and time — there are no other ingredients in these hams. The results are consistently gorgeous — juicy, marbled meat with a delicate nutty flavor.
Casella's was founded in 2016 in part to preserve endangered species of livestock from extinction, like the Tamworth, Gloucestershire Old Spot and Red Wattle pig. Cesare Casella learned about the plight of endangered foods through Slow Food, a non-profit organization started in 1986 in Italy, when the first McDonald’s opened on the Spanish Steps of Rome. To counter the homogenizing effects of fast food, Slow Food was formed to bring attention to regional cuisines and ingredients.
