Salami Etna

$125.00 Regular Price

Large format Italian salami studded with pistachios and seasoned with lemon.

A deli classic, our Etna is perfect for slicing. 

Despite that the only ingredients added to the pork and fat are sea salt, lemon zest, and pepper, it took us 3 years to get this recipe right. 

TRY A DIFFERENT SALAMI EVERY MONTH WITH OUR
OLYMPIA POSTAL PROVISIONS SUBSCRPTION

  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
  • GFA Winner GFA Winner
Nutrition Facts

Serving size 1oz., 32 servings per stick.
Calories 100
Total Fat 7g (9%)
Saturated Fat 2g (10%)
Trans Fat 0g
Cholesterol 30mg (10%)
Sodium 480mg (21%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g
Total Sugars 0g
Protein 8g
Vitamin D • 0.2mcg 0% Calcium 10mg 0% • Iron 0.4mg 2% • Potassium 110mg 2%

Shipping info

Standard Shipping typically ships and arrives within 7 business days (all perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays)

2 day and overnight options available at checkout (please allow one business day for processing)

  • Ingredients

    Pork, pork fat, pistachio, salt. Contains 2% or less of the following: garlic, dextrose, water, black pepper, lemon zest, swiss chard powder, lactic acid starter culture. Hog Casing. Contains Pistachios

  • Storage & Preparation

    Salami keeps best when refrigerated. Store your salami in a plastic bag or sealed plastic container in your refrigerator’s crisper drawer. Keep the whole stick in tact if you aren't enjoying immediately. Serve at room temperature, sliced as thick as you desire.

  • Flavor Profile

    • Pistachios Pistachios
    • Lemon Zest Lemon Zest

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.

How to Enjoy it

Ideally you own a professional slicer, or the equivalent. If not, never fear! You can slice the salami as thin as possible. Once sliced, your options are limitless. Use it as a pizza topping. Make a fresh tomato salad with basil and mozzarella cubes, drizzled with olive oil. Pair with olives, baguette and taleggio. But always, more olive oil.

Peel the netting and the casing. These casings are much thicker than our small salamis in order to control quality during curing.