This salami is lacto-fermented and then gradually dried for four months (good things are worth the wait!). Excellent on sandwiches or rolled up around a with slice of provolone cheese. Well-seasoned and rich.
Refrigerate after opening.
Pork, Salt, Celery Extract, Turbinado Sugar, Black Pepper, Fennel, Extract of Oregano, Minced Garlic, Lactic acid starter culture