Coarsely-ground pork salame seasoned with bold red wine, black pepper and garlic. The Platonic ideal of salame, right at home on antipasti platters, charcuterie and cheese boards and in sandwiches. From Berkeley's own salumi house founded in 2006 by James Beard Award Winner Paul Bertolli. No shortcuts, sustainably-sourced family farm pork and made with traditional Italian curing methods learned in Parma and Modena.
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