Our European-style salami are made slowly with traditional methods over the course of five weeks. We carefully select the best pork and blend it with carefully measured spices, herbs, salt, and sometimes a splash of wine. The salami rest briefly to let the ingredients marinate together, then hang in our curing chambers for about four weeks until they're ready to eat. JACÜTERIE European style salami is available in both chubs and pre sliced packages.
A few of our salami
Chorizo Castellano — Made with Pimentón de la Vera imported directly from Spain, plus a blend of chilis, garlic, and black pepper, for the true flavor of Spanish chorizo.
Finocchiona — An old Tuscan-style salami with subtle hints of fennel, garlic, black pepper, and red wine. The first salami we ever made, and still a house favorite.
Saucisson Provençal — Inspired by the flavors of Provence, made with our own blend of herbes de Provence, garlic, and black pepper.
Soppressata — A classic spicy salami made with locally grown Calabrian peppers, garlic, and white wine — excellent with wine and cheese, or sliced thin on a pizza.
