Let us offer a toast to this red wine-infused salami, not to mention the salumieres who make the magic. The antibiotic-free, fresh ground pork is also mixed with cracked pepper and garlic, then hand tied, fermented and aged for three weeks. The result is confidently firm with a pure earthiness. Who wouldn’t raise a glass to that!
Tip of the Tongue:
Blooms of mold on the casing are perfectly natural and are instrumental in deepening the flavor. Peel it if you want, but it’s not at all necessary.