Crepinette (round and encased) salame of pork with red chilies and espelette pepper. Wrapped by hand in caul fat and cold-smoked for days in our gravity-fed smoker before fermentation and aging.
Easy to slice by hand with a chef’s knife, this crepinette (round and encased) salame adds spice to charcuterie boards. Highlight the smoke and balance the spiciness with dried figs or preserved peaches.
Ingredients: pork, sea salt, spices (garlic, red pepper, black pepper, espelette pepper, paprika, cayenne pepper), dextrose, vegetable powder, lactic acid starter cultures, caul fat