Why You’ll Love This

Fennel and black pepper give this pork salami the familiar, satisfying flavor of a classic Italian-style cure. It is aromatic without being overpowering and easy to pair with nearly everything on a charcuterie board.

What Makes It Special

The salami is made with pork, sea salt, Pinot Grigio, garlic, fennel, and black pepper, then traditionally dry-cured. The wine adds subtle brightness while the fennel and pepper bring warmth, fragrance, and a pleasant savory finish.

Perfect Pairings

Pair it with Parmigiano-Reggiano, Pecorino, fresh mozzarella, marinated artichokes, olives, roasted peppers, grainy mustard, crusty bread, Chianti, or a crisp Italian white wine.

Serving Ideas

Slice thinly for a charcuterie board, tuck into a focaccia sandwich, scatter over pizza after baking, chop into a pasta salad, or serve with cheese and olives for a simple aperitivo.

About the Producer

Foustman’s is a family-run California producer that draws on Old World salami traditions. Its small-batch uncured salamis are known for creative recipes, careful dry curing, and clean, uncomplicated ingredients.

Tasting Notes: Aromatic fennel, black pepper, savory pork, gentle garlic

Country: United States