A Genoa style salami, traditionally with black pepper, garlic and sea salt. Straightforward and to the punch, you get the essence of the fermentation. You also get the get full experience of the Duroc pork and Sonoma county sea salt. It has no spiciness, well suited for the charcuterie purist. It’s also great for parties, as it has our least explicit flavor profile.
Formerly known as the Plain Jane, we later realized that plain is not the accurate description. Much more appropriate to refer to this salami with a new noble title, as it is suited for queens.
Pork, pork jowl & sea salt. Contains less than 2% of the following: wine (contains sulfites), dextrose, pepper, garlic, celery seed, & lactic acid starter culture. All of our wine is California sourced from: Vendemia in Temecula, Fritz in Sonoma, and Barton in Paso Robles.