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Spanish Chorizo (Uncured)

Spanish Chorizo (Uncured)

$29.95
$39.95
$29.95
This salami is artisan made and comprised of heritage pork, Trapani Sicilian Sea Salt, a blend of Smoked Spanish Paprikas, Oregano, Telicherry Black Pepper and Cleto Chiarli Lambrusco red wine.
Keto-friendly | Paleo-friendly
Gluten free | Nut free | Lactose free

*Naturally occurring nitrates sourced from the use of celery powder
What People Are Saying

MEET GREG, MASTER SALUMIERE
Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy, the home of Prosciutto, to train under the best salumiere in the world. 

Discovering the protected secrets of Italian Salumi and utilizing superior quality spices, meats, and curing methods rooted in the old world. Greg has been uniquely bringing another level of Italian quality meats to the US and making them available for you to enjoy from the comfort of your own home.

How to Slice our Salami:
Slit the uneatable casing with a knife and peel away the amount you will consume, similar to a banana.
How to Serve our Salami:
Slice the salami at a 60-degree angle and the width of a peppercorn. (We recommend slicing our salami a little thicker than you normally would with American salami)
    How to Store Leftover Salami:
    We recommend storing sliced portions covered, and in the fridge. Since our salami is shelf-stable, you may choose whether to store it on the counter or covered in the refrigerator.

    If you choose to refrigerate your salami, please bring the salami to room temperature prior to consumption. Furthermore, please note that the refrigerator will also alter the salami's texture and flavor over an extended storage timeframe.

    Customer Reviews

    Based on 11 reviews
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    O
    Old Timer
    Very nice taste!

    Very nice taste. Low sodium. Zero sugars.

    E
    Emily
    Melt in your mouth!

    By far the best cured meats I’ve ever had. They melt in your mouth. I noticed other reviews mentioned receiving moldy products but this is just on the casing. If you know how cured and fermented foods are made, you don’t need to be scared of the “moldy” casing. The “mold” is what gives the product its unique and amazing flavor during the curing process. It is perfectly safe to just slice the meat and peel off the “moldy” casing.

    L
    Leaf Lady
    Best salami hands down!

    I was lucky enough to have a friend's that knew the owners! Good God am I happy! This stuff taste like heaven on earth! No joke. You like premium blended salami your gonna love this. These dudes got it going on!

    P
    Priscilla F.
    Amazing

    Amazing! Will purchase again.

    H
    Hayley O.
    BEST EVER

    I am a fan of encased meats, but some miss the mark. This does not.... the flavor, texture and casing on this is spot on!

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