A smoky Thai style salami with lemongrass and coriander. It’s heavy on smoky flavor, but without any spicy heat. This flavor is highly unique, something you won’t find anywhere else. We appreciate the opportunity to exercise our creativity, and eating the Bang Wang is like going to Thailand without the plane ticket. Many skeptics have fallen in love with this particular flavor.
Our neighbor Jeff from Antique Radio came up with this name. He has been a great help to us with many of the machines that are essential to our meat process.
Pork, pork jowl and sea salt. Contains less than 2% of the following: wine (contains sulfites), dextrose, black pepper, fennel, lemongrass, paprika, garlic powder, cumin, coriander, ginger, turmeric, celery seed, and lactic acid starter culture. We alternate between natural beef and hog casings. All of our wine is California sourced from: Vendemia in Temecula, Fritz in Sonoma, and Barton in Paso Robles.