• Old school salumi series: Pork salame in the French tradition with black peppercorns and garlic • Slow cured without compound nitrates •
serving suggestions easy to peel away the casing and slice. pair with Bloomy-rinded cows’ milk cheeses and toasted hazelnuts; dice fine to toss with curly endive and mustard vinaigrette + poached eggs; serve with juicy red wines: Beaujolais when it’s warm and Rhone when it’s cold
