Prized by chili heads, the Bhut Jolokia or Naga Jolokia packs a lava-launching punch that earned itself a place in the 2007 Guinness Book of World Records as the world's hottest chili pepper. Dubbed "ghost pepper" by Westerners, this Indian born chili sits 500 times higher on the Scoville Scale than the jalapeno. In addition to the "ghost pepper", Zoe's Meats have added a few other key ingredients such as tequila and cilantro. Dry cured and nitrite free, like all of Zoe's salamis, the ghost pepper salami dishes out raw heat in layers, allowing you to fully appreciate the chili's subtle sweetness and pork's mild saltiness.
Years ago on a volleyball court two friends with a passion for food dreamed of creating a company which would provide superior quality cured-meat products to consumers with an emphasis on community and environmental awareness. In February of 2007, George Gavros and Charlie Hertz realized their dream by launching Zoe's Meats. Charlie and George believed that making salami requires that one learns from those that have been making the products for decades before, but that you are also open to trying new ideas with them. They have decided to create a line of salamis that are all nitrite-free, aside from those naturally occurring in celery powder and sea salt.
Handling: Refrigerate after opening. Eat at room temperature. Approx 1.3# Sticks