Fashioned after one of the most famous salami's of Lombardy, this Salami Milano is a delicious treat. A traditional dry-cured salame flavored with smoke oil, spices and white wine, Daniele's Milano Salame is delicious when served over a toasted baguette with fresh avocado, tomato and chopped basil. This savory, smokey salami is perfect with aged cheeses and mustards, too.
Deep in the unspoiled forests of New England, the Dukcevich family is hand-making some of the finest charcuterie in the world. More than three decades ago, the family brought their delicious salumi to America from Northern Italy. It all starts with the hogs, which are raised on American family farms. The pork is then dry-cured for months with basic ingredients like sea salt and coarse pepper, using the same ancient methods passed down through the centuries. Now, they are proud to unveil their locally made line of charcuterie, representing the terroir of New England. Daniele sources meat from small farms in Rhode Island, Massachusetts, and Connecticut. This local line of cured meats was created with the help of chefs at Johnson & Wales University, with students at the Rhode Island School of Design creating the product labels. Try for yourself and learn more about this charcuterie thatís "Made Locally, Enjoyed Globally."
This uncured product is still made and aged in the traditional way, but instead of using sodium nitrate in a refined form, the product is mixed with naturally nitrate-rich celery powder. Green vegetables, a rich source of nitrates, are used as a natural replacement. The nitrates break down into nitrites as the product ages, producing a natural cure and traditional flavor and appearance.