Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-trotting flavor in this collaboration with Wolf’s Ridge Brewing (Columbus, OH). For all of our salamis, we use Berkshire pork from Saddleberk (Urbana, OH).
Storing and Serving Information
Prior to opening and slicing, the salami and chorizo should be stored in a cool, dry place. Once opened and sliced, (if you didn’t eat it all) the cured meat should be rewrapped in the original butcher paper and refrigerated.
We use natural hog casings, each salami and chorizo link averages 4.5 oz. They are best served at room temperature and thinly sliced. When properly sliced, one link equals about 40-50 pieces. The white mold on the outside is edible, but can be peeled off prior to serving. Enjoy!