Gentile

This farmy salame represents the bedrock of everything we make—a true celebration of the pig, the farm, and traditional Italian preparation. Prime cuts of pork are coarsely ground and mixed with unctuous fat and minimal seasoning, then stuffed into Budello Gentile, a traditional natural casing, and aged for 50 or so days to develop a rich, supple texture with just the right amount of intrigue.

Moist and refined, it’s steeped in old-world tradition and is best sliced a bit thicker on a pronounced bias, the way it’s been enjoyed for generations.