What could be better than trying one of each of our new artisan label salami? How about trying all five expertly paired with some of our favorite old-school products, a few of our latest and greatest discoveries, and plenty of cheese?
Soppressata Hot • Cabot Clothbound Cheddar • Fallot Green Peppercorn Mustard. Take this rustic, savory, spicy meat and spread on a layer of stone-ground mustard seeds mixed with fresh and spicy green peppercorns for an instant, “WOW!” Top with Cabot Clothbound Cheddar, a traditional English farmhouse-style cheddar that’s nutty, earthy and gives off hints of brown sugar to perfectly contrast the spiciness of the salami.
Soppressata Sweet • House Provolone • Fig & Acacia Honey Jam. We love to put our sweet and gritty Fig & Acacia Honey Jam on just about anything and this time around is no exception. We are all about how it comes together with this sweet and savory soppressata – so much that dipping salami slices in jars of this honey jam is the new normal. Add in some old-school flavor with a Di Bruno Bros. staple – our house-aged provolone, a USA-made cheese that’s dense and creamy with a sweet, oily tanginess that’s sharp and slightly smoky. Paired with our sweet salami and Fig & Acacia Honey Jam, this cheese reminds us of how versatile and perfect its simplicity can be.
Abbruzze Sweet • Pecorino Grand Old Man • White Truffle Honey. Sweet Abbruzze sausage begs to be eaten with this Pecorino, and the truffle honey adds layers and layers of decadence. Based on their grandfather’s recipe, the Putzulu family has been making “Grand Old Man” for half a century. With a full, rich nutty and fruity flavor, this cheese crumbles into perfect chunks that meld with our garlicky salami. Drizzle on our White Truffle Honey for an aromatic experience sure to make you nod in approval as you point and say, “you’ve got to try this.”
Abbruzze Hot • Pantaleo • Pistachio Pâté. We love to snack on our Abbruzze hot sausage as is, but when paired with an aged goat cheese and this nutty, pistachio spread you have yourself an explosion of FLAVOR. The garlic and pepper in this hot sausage dances on your tongue with the pistachio pâté’s salty, olive oil flavor. The Panteleo cuts through the spice with hints of herbs, lemon and lime in the finish.
Finnochiona • Colston Bassett Stilton • Tait Farm Sour Cherry Jam. A mild salami enhanced with fennel for flavor in each and every bite. Paired up with Colston Bassett Stilton, a blue cheese perfected by our friends at Neal’s Yard. With bold flavors of chocolate, toffee, grass, heavy cream, and dried fruit, Stilton falls in love with a jam that tastes like a fresh cherry pie – Tait Farm’s Sour Cherry Jam.