Brooklyn Cured have been producing small batch charcuterie since 2010, when founder Scott Bridi opened up shop after cutting his teeth in the meat programs of some of NYC’s most celebrated establishments, including Gramercy Tavern and Russ & Daughters. That skill comes through in this salami, which does mean work on a picnic spread with some olives, cheese, and crusty bread.  The kick of cayenne, the smoke of paprika…bold flavors should enhance rather than mask. And in this spicy sopressata, the heat brings out the rustic, striking flavor of the meat.

Pair this spicy salami with an equally bold Italian red, like a Chianti.