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Salami Cotto

$110.00 Regular Price

Inspired by the Piedmont deli staple, our Salami Cotto is delicately seasoned with fresh rosemary, chili flake, fennel seed, and garlic.  Oh, and BIG on black pepper. 

Within the charcuterie world, folks are extra-crazy secretive about their recipes for cottoeven though (or maybe because) it is so simple. In truth, to make superior cotto, you only have to pay proper attention to the Four Cs: Coarse grind, Cure, Casing, and Cooking.

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Nutrition Facts

Serving Size 1oz., 64 servings per container. Calories 60
Total Fat 4.5g (6%)
Saturated Fat 1.5g (8%)
Trans Fat 0g
Cholesterol 20mg (7%)
Sodium 430mg (19%)
Total Carb 0g (0%)
Dietary Fiber 0g
Total Sugars 0g (0%)
Protein 5g
Vitamin D • 0mcg 0% Calcium 10mg 0% • Iron 14.4mg 2% • Potassium 10mg 0%

Shipping info

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • Ingredients

    Pork, water, pork fat Less than 2%: salt, spices, cultured dextrose, dried vinegar, swiss chard powder, garlic, natural flavors, lactic acid culture

  • Storage & Preparation

    Keep Refrigerated. Wrap in plastic after opening. Enjoy within 7 days of opening. Slice to your desired thickness or cube and serve at room temperature.

  • Flavor Profile

    • Fresh Garlic Fresh Garlic
    • Chili Flake Chili Flake
    • Fennel Fennel
    • Rosemary Rosemary

How to enjoy it

Ideally you own a professional slicer, or the equivalent. If not, never fear! You can slice the salami as thin as possible using a Chef’s knife. Once sliced, your options are limitless. We love a traditional grinder, piling the meat high with other meat friends like sweetheart ham and capicola.

You can also make a delicious platter of salami, using oil cured olives, olive oil and lemon wedges. Top with a massive pile of fresh arugula and enjoy a cured meat aperitif with a glass of wine and some friends.

How it's made

Pork shoulder is coarsely ground and mixed with black peppercorn, garlic, chili flake, fennel seed and fresh rosemary, then stuffed into a large casing and gently steamed.