Cured pork shoulder.
Cured with coriander, garlic, juniper berries, and allspice, aged for 12 weeks. Pairs well with all cheeses, dried fruit and nuts, on a crisp baguette. Enjoy at room temperature.
We're so excited to be bringing in a limited amount of this salami courtesy of our sister farmer co-op, the Gorge Farmer Collective! Stamboom raises their heritage breeds in Upper Hood River Valley and focuses on sustainable and humane practices.