Olli Salumeria Assorted Salami Sampler

Summary

Great for everything from antipasto platters to pizza toppings, these salami are crafted by a fourth-generation salumiere who relies on heirloom recipes and classic Italian techniques. For the best quality, he uses only heritage Berkshire pork, pasture-raised on small, sustainable family farms. He gently slow cures the salami to preserve the meat's flavor and texture. The results are prized by chefs around the world. This collection includes four of their classic flavors.

Genoa: Simply seasoned with salt and white pepper, allowing the flavor of premium pork to shine through.

Napoli: Traditional to the smoked salami from Naples, Napoli Salami is smoked over applewood giving it a complex, hearty flavor.

Soppressata: Expertly seasoned with cracked black peppercorns and garlic.

Toscano: Seasoned with the pollen of wild fennel, a signature ingredient of regional Tuscan cuisine.

• Set of four 6-oz. salame.
• Assorted set of four includes one each of Genoa, Napoli, Soppressata and Toscano salame (24 oz. total).

Ingredients

• Genoa: Pork, sea salt, contains less than 2% of the following: turbinado sugar, cultured celery juice powder (cultured celery juice powder, sea salt, canola oil), natural flavoring, wine, garlic, lactic acid starter culture.
• Napoli: Pork, sea salt, contains less than 2% of the following: turbinado sugar, cultured celery juice powder (cultured celery juice powder, sea salt, canola oil), natural flavoring, wine, garlic, lactic acid starter culture.
• Soppressata: Pork, sea salt, contains less than 2% of the following: turbinado sugar, cultured celery juice powder (cultured celery juice powder, sea salt, canola oil), natural flavoring, wine, garlic, lactic acid starter culture.
• Toscano: Pork, sea salt, contains less than 2% of the following: turbinado sugar, cultured celery juice powder (cultured celery juice powder, sea salt, canola oil), natural flavoring, wine, fennel pollen, garlic, lactic acid starter culture.

Shipping + Returns

Shipping Information

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