Salami Capri

$125.00 Regular Price

Italian-style salami with garlic, black pepper, and fennel, enhanced with red wine, chili flake, and cayenne. 

We begin the process with our traditional Finocchiona recipe and enhance the garlic, black pepper, and fennel flavors with the addition of red wine, chili flake, black pepper, and cayenne. Spice lovers, unite!

  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
Nutrition Facts

Serving size 1oz., 32 servings per stick.
Calories 100
Total Fat 7g (9%)
Saturated Fat 2g (10%)
Trans Fat 0g
Cholesterol 30mg (10%)
Sodium 480mg (21%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g
Total Sugars 0g
Protein 8g
Vitamin D • 0.2mcg 0% Calcium 10mg 0% • Iron 0.4mg 2% • Potassium 110mg 2%

Shipping info

Orders placed Friday after 3pm, Saturday, Sunday and Monday will ship on Tuesday. 

Orders placed on Tuesday and Wednesday before noon will ship on Wednesday. 

Orders placed after 1pm on Wednesday, orders placed on Thursday and orders placed before 3pm on Friday will be shipped on Monday the following week.

  • Ingredients

    Pork, pork fat, salt, less than 2%: spices, dextrose, red wine, water, garlic, fennel, swiss chard powder, lactic acid starter culture. Hog Casing

  • Storage & Preparation

    Salami keeps best when refrigerated. Store your salami in a plastic bag or sealed plastic container in your refrigerator’s crisper drawer. Keep the whole stick in tact if you aren't enjoying immediately. Serve at room temperature, sliced as thick as you desire.

  • Flavor Profile

    • Fresh Garlic Fresh Garlic
    • Chili Flake Chili Flake
    • Cayenne Cayenne
    • Fennel Fennel
    • Red Wine Red Wine

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.

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. Use it as a pizza topping. Make a fresh tomato salad with basil and mozzarella cubes, drizzled with olive oil. Pair with olives, baguette and taleggio. But always, more olive oil.

Peel the netting and the casing. These casings are much thicker than our small salamis in order to control quality during curing.