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Dry Cured Salami

Their classic, dry-cured salami is slow-fermented at a lower than average temperature for a softer taste that puts the spotlight on natural flavors of the pork. A beautiful, natural rind borrows cultures from our cheese rinds, lending distinctive mushroom aromas.

 

Garlic Salami

This salami is slow-fermented at a lower than average temperature for a soft, balanced taste. Fresh garlic adds a layer of mouth-watering depth while a beautiful, natural rind that borrows cultures from our cheese rinds, lending distinctive mushroom aromas.

 

Alpha Tolman

This salami is slow-fermented at a lower than average temperature for a more gentle acidity. Chunks of aged, raw-milk cheese lend roasted nuttiness for the ultimate expression of umami. A beautiful, natural rind borrows bloomy cheese cultures, lending distinctive mushroom aromas.

 

About Jasper Hill Meats

Jasper Hill Farm began as a model for value-added production; turning milk into a high-value product achieved profitability for a small scale farm. Pigs have always been a part of this story with their appetite for the by-product of whey and batches of cheese that don't make the grade. We have finally realized our vision of applying the value-add strategy to pork with a small, USDA inspected facility near the original farm. Dry curing meat concentrates flavor and reveals the complexity of a place-based product in a way that compliments our working landscape and our tables.

Jasper Hill Dry Cured Salami

$11.99Price
Flavors
  • Because of COVID19 and our efforts to keep all safe, we are offering curbside pick up. Call 423-498-1977 when you arrive and we will rush it out to you.