Made using techniques perfected in Italy during the Middle Ages, this is Vermont pasture raised pork aged into tangy, chewy goodness. Aged 10+ months.
Salumi can be kept at room temperature, but we recommend wrapping it in its packaging and keeping it refrigerated.
Pricey, though 3 oz goes a long way for charcuterie. It is taut and hardy yet supple, with the right amount of salt and flavor. If you're going to do prociutto, this is a great choice, taste-wise.
