Gentile

This "farmy" salame represents the bedrock of every product we make. A true celebration of the pig, the farm, and the traditional Italian preparation. Prime cuts of pork are coarsely ground and mixed with unctuous fat and minimal seasoning. It's then stuffed into the Budello Gentile and aged for 50 or so days.  

It has a moist, refined texture, and is traditionally sliced on the thicker side on a pronounced bias.