Singing Pastures Farm Dry Cured Red Wine & Garlic Salami
Simply seasoned with cracked pepper, red wine and garlic. The flavor of this salami is balanced and earthy.
Pork, salt, red wine, cultured celery powder, turbinado sugar, garlic, lactic acid starter culture
Salami can be kept at room temperature, but we recommend wrapping it in its packaging and keeping it refrigerated. White and/or blue-green mold on the casing is part of the culture (similar to the mold found on cheese),and can be peeled off before eating.
This Salami is a collaboration between Singing Pastures and Vermont Salumi. The pork is raised in Maine by John and Holly Arbuckle and salami is made and cured in Vermont by Vermont Salumi. The salami begins as regular looking sausages to which culture is added and they are allowed to ferment, dry and cure for a minimum of 30 days. You may notice naturally occuring blooms of mold on the casing of the salami. As part of the curing process, salamis are inoculated with specific cultures that are beneficial to the aging and flavor development of salami. This mold is harmless, and a key component of the dry cure process. Dry salami can have both white mold (penicillium nalgiovense) and blue/green mold (penicillium glaucum), similar to the mold found on cheese. Nalgiovense provides a mushroom like flavor and glaucum comes across more nutty. Depending on storage conditions mold may change in color.
March 20, 2021 by Ellen
Excellent hard salami, rich and flavorful.
This past summer we hosted my mother for 3 months, and every day served a late afternoon snack of either the red wine & garlic or the fennel salami, paired with the von Trapp Mt Alice cheese. We never tired of it. When we are able to travel again, we plan to bring some down to NYC to share with her.