Heavy with Pimenton de la Vera, our Spanish-style dry-cured salami is at home with Manchego, olives, and a glass of Tempranillo 3.8 oz. At Salt Blade we believe in direct support of sustainable farming practices. All of the meat we use comes from Olsen Farms in Colville, WA. In addition to growing the finest potatoes in the Northwest, the Olsen family raises Berkshire, Duroc, and Tamworth pigs that feed on the barley that grows abundantly on their land.