Daniele Old World Trio Pack Salame (24 oz.)
Why We Love This
To achieve an old-world flavor, premium pork was crafted with select spices and aged for at least four weeks. It's a charcuterie trifecta, a true delicacy.
About this item
- Genoa salame is packed with zesty flavor
- Hot soppressata contains a perfect blend of pork and flavor
- Pepper salame is hand-rolled in black pepper
- Serve it as a special appetizer at your next get-together
- Daniele Old World Trio Pack Salame pairs well with wine
Daniele® Old World Trio Pack Salame (24 oz.) is made from delicious spices and wine, this special trio of salame has been naturally aged. The ancient European methods used call for four weeks of flavor-producing dry-curing.
Why Is the Flavor So Unique?
Every single flavor in the Daniele Old World Trio Pack Salame is created from the choicest pork and spices. These bring their own spices and flavors to create a rich, decadent antipasto platter that will be the center of attention at any get-together.
Perhaps one of the most famous of the three, Genoa salame has a very zesty flavor. It has a rich, deep red color and texture. This special salame is crafted utilizing white wine and a specific assortment of spices.
This soppressata this made from the most premium pork. It contains no additives and no fillers. The filling is coarsely ground and then it is flavored using only all-natural spices. Finally, it is hung to dry.
Pepper salame is finely ground and then it is flavored with a special combination of premium spices. It is then rolled by hand in black pepper. This salame goes well when paired with aged cheeses. It can also be served with fresh fruit and with your favorite wine.
How Can I Serve it?
There are a number of ways to serve any one of the premium salame in the Daniele Old World Trio Pack Salame. You can pair them with cheese and make an appetizer when you have your next get-together. You could also make sandwiches with them as well. As a snack, you can use them as a topping for crackers. Salame is recommended only to be served when it has reached room temperature. This can be accomplished by removing the salame from refrigeration and allowing it to sit for 10 to 20 minutes in order to reach room temperature.