Old School Salumi Series: pork salame with sherry garlic, paprika dulce, black peppercorns
Easy to peel away the casing and slice. Layer on charcuterie boards and in sandwiches, especially with Iberico cheese and quince paste.
Dice fine for mussels and seafood stew.
Pair with intense, full-bodied reds like Priorat Garnacha.
- whole piece, not sliced, 1-2lbs each