WAGYU BEEF SALAMI, Three 5 oz pieces, Tempesta Artisans — seasoned with thyme, pepper, and Cabernet

Wagyu Beef Salami
Three 5 oz pieces
Wagyu 

• 100% antibiotic-free
• Raised by independent family farmers

Charcuterie lovers know that one cannot live by pork alone. This beef salami brings the full flavor of Japanese Wagyu beef to the ancient art of charcuterie and the result is a remarkably dense salami, with a deep, beefy taste incomparable to its pork counterparts. This Salami di Manzo is produced by Tony Fiasche and Tempesta Artisans in Chicago, IL, where his family has run Ristorante Agostino for 32 years. A dream come true for lovers of beef and salami!

Everything Antonio creates is based on the best quality ingredients, from pasture-raised, antibiotic free Heritage pigs to the chilis sourced from Calabria in the southern-most part of the Italian peninsula. Producing charcuterie and other hand-crafted delights with old-school techniques requires one more ingredient — time — and nothing Antonio creates is ever rushed.  

Tony is America’s great ambassador to Calabrian tradition, and can often be found at food fairs and festivals, sharing samples of his artistry with adventurous eaters who are always blown away by the intense flavors of his hand-crafted charcuterie, especially his signature nduja, a stand-alone snack, and an ingredient to heat up pastas and pizzas. For all of his hard work, Tony has won numerous awards, including the the Charcuterie Masters Grand Champion in 2016 for his outstanding finocchiona.