As a boy in Italy, chef Antonio Varia learned the craft of traditional salumi from his mother. Now a chef-owner of two restaurants on California’s Central Coast, he brings the skills of the salumiere to America, using only prime cuts of fresh pork from small, family-run farms and no added nitrates or nitrites. This collection of three salami showcases some of his best. Delicious paired with a glass of chianti and some olives and cheese as an antipasto, the salami can also be chopped and added to pasta, or sliced thin for sandwiches.
Barolo Salami: Bursting with robust flavor, this salami is handmade with Italian Barolo wine and the finest fresh spices. This traditional artisan salami is known in Italy as Salame al Barolo, a hearty delicacy that comes from Piemonte in northern Italy, the birthplace of Barolo wine.
Truffle Salami: Salami al tartufo is handcrafted for old-world taste using imported black summer truffles. The enticing earthy aroma of the truffles is enhanced by a simple spice blend, resulting in a delicate, decadent treat.
Cacciatorino Salami: Juniper berries and Italian Chianti wine give this salami its fresh flavor, with a distinctly lighter taste than other varieties. Formed into small pieces approximately 6 to 7 inches long, this salami was a portable snack that could be easily carried in a hunter’s shoulder bag, thus the name, which translates as “hunter’s salami."