An inspired version of the classic American Genoa salame, featuring a coarser grind of prime cuts of pork in lieu of the traditional beef/pork combo, and gently seasoned with a quiet throughline of nutmeg. 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.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.