Dried & Salumi

Fegatelli

Tuscan butchers commonly sell Fegatelli, which are small bundles of spiced and diced pork liver wrapped in caul fat. This recipe pays homage to the Tuscan method by making an air-dried snack stick using pork livers and the finest local, meadow-raised pork, organic herbs, and sea salt.

Petit Sec

This is a wonderful, little meaty treat. Air-dried salami made with meadow-raised pork, organic herbs, spices, and sea salt.

Chorizo

This dried sausage gets its distinctive smokiness and deep red color from dried, smoked red peppers or pimenton. Air-dried salami made with meadow-raised pork, organic herbs, spices, and sea salt.

Lap Xuong

A Chinese sausage, commonly including liver.

Finocchiona

Just like the Italians make it in Tuscany and named after its most important ingredient – finocchio (fennel).

Pepperoni

Put it on a pizza, or, even better, eat it by itself on a charcuterie plate.

Toasted Black Pepper and Sorghum 

The process is all Italian, but the flavors are all Southern. An amazing twist on the classic salami.

We also currently have hanging in our curing cave:

Toscano

Genoa

Lomo

Prosciutto (but in the interest of full disclosure, these beauties won’t be ready until 2013 in all likelihood)