Vermont Salumi Dry Cured Pre Sliced Pack Assortment, 3 Pack
As low as $27.95
Recently we discovered a small artisanal producer of salume in Vermont that we adore. Vermont Salumi produces a small range of exquisite dry cured meats, especially a delicious selection of dried sausages or salamis and pre sliced whole muscles.
This assortment is a combination of all three flavors of pre sliced salume in 3 oz packs.
Like the best Old World artisans, each muscle is cured slowly and naturally of salami to cure and aged for three months to develop superb taste and texture.
Pork Capocollo - This fat-laced cut is from the back of the pig's neck, aged for 3 months, and dusted with black pepper and coriander. This product has the smooth, thin texture of prosciutto, but with a more substantially fatty mouthfeel and seasoned flavor.
Pork Lonza - Lean, herbed pork loin aged for 3 months. Bright and clean flavors, shaves into slices with a dusky blush hue. Same cut as Spanish Lomo. Lonza is the perfect combination of lean and fat with a smooth texture.
Beef Bresaola - Beef eye of round is the star in here. Using the traditions from the Alps in Northern Italy, this ruby-red meat is nicely marbled and aged for 3 months with a touch of thyme, juniper, and black pepper.
| SKU | DBSBSAL300 |
|---|---|
| Country of Manufacture | United States |
| Breed | Duroc, Pork Angus Beef |
| Bone | No |
| Weight Detail | 3oz / pack x 3 packs ; 9 oz total |
| Pack Size | 3 Packs |
