Dry-Cured Chorizo Salami (House Made)

Spanish-style dry-cured pork salami made with 100% local Berkshire pork from Sir William Farm in Craryville, NY; seasoned with Pimenton (smoked paprika), Garlic & Red Wine.

SIZES

MINI/SNACK STICK - These small salami are stuffed into sheep casings and aged for 2-4 weeks.  Slice into rustic pieces or simply take a bite! ≈1/2" diameter.

MEDIUM - Our medium salami are stuffed into hog casings and aged for 3-5 weeks.  Easy to slice for snacking, a charcuterie board or a picnic basket. ≈1" diameter.

LARGE - Our large salami are stuffed into beef middles and aged for 5-8 weeks. Slice thinly for charcuterie boards or sandwiches. ≈1.75" diameter.

Store in the refrigerator wrapped in paper to avoid drying out.