Sweet and hot Italian Calabrian pepper pastes pair with great Vermont pasture to give this rich salami plenty of flavor.
Ingredients
Pork, salt, hot pepper paste (hot peppers, extra virgin olive oil, vinegar, salt), Calabrian sweet pepper paste (97% sweet pepper, salt, citric acid), sugar, dextrose, wine, black pepper, garlic, oregano, culture starter, nitrites and nitrates, mold starter, rice flour
Storage Tips
Salumi can be kept at room temperature, but we recommend wrapping it in its packaging and keeping it refrigerated.
