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soft, spreadable pork salame with paprika dulce, and Calabrian peppers

Pronounced kinda like in-do-yha, allow this pork salame to come to room temp and schmear on crusty bread while still hot from toaster. Add spoonfuls to a warm pan as the cooking medium for veg, soups, braises. Blend into stuffing for porchetta or whole fish. 

ready-to-eat, best-by 180 days past packed-on date

keep refrigerated or freeze for longer storage

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