From the cellar

A handcrafted, slow-aged cured salami and whole muscle meats, made from quality cuts of pork and a carefully balanced blend of spices.

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients and traditional charcuterie methods—including live, active molds. We begin by hand-cutting premium pork leg, shoulder, and fatback, then grinding and mixing it with fresh garlic and spices. After stuffing the mixture into natural hog casings and hanging it on racks, we move it into our incubator where it's inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This natural mold serves three essential purposes: First, it protects the salami during curing from harmful bacteria. Second, it regulates the curing process, creating greater consistency. Third, and most importantly, it develops a depth of flavor that's nearly impossible to recreate any other way. As the mold works slowly over time, it mellows the acidity from fermentation and creates a deep, funky, sacred flavour. You simply cannot fake it.