Our Norcino salami is simply seasoned with just salt and white pepper, allowing the flavor of the premium pork to shine through.
Slow cured pork salami
Made in Virginia USA
Olli uses the most gentle curing process possible, preserving the superior quality of our heritage-breed pork. The process begins by hand-rubbing the meat with carefully mixed spice blends. They are then cooled for a while to allow the salt and spices to penetrate. Temperature and humidity are closely monitored while curing, maintaining very low temperatures (never exceeding 70° f).
Products are hung in nets or laid on racks for drying, where they are closely monitored for appearance, taste and water activity (moisture levels) in our state-of-the-art curing rooms. Every product is individually lot-tracked so we can easily pinpoint farm origin and other characteristics.
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