Old school salumi series: Pork salame in the central Italian tradition with red wine, garlic, black peppercorns, and nutmeg. Slow cured without compound nitrates. 3-4lbs each Keep refrigerated Best by 220 days after packed on date Serving suggestions: easy to peel away the casing and slice. layer on charcuterie boards and in sandwiches; toss fine cubes into traditional Tuscan beans in red sauce or “pasta e fagioli” soup; pair with aged sheep’s milk cheeses + rich and ripe red wines