As classic as classic gets, this Italian Dry Salame is seasoned with sea salt, black pepper, garlic, and white wine. It's an all-around favorite of those who prefer the consistent and perfectly paper-thin slices done for them.
Dry aged ~42 days
A fruit-forward red (Merlot perhaps)
How we would eat it:
A simple yet perfect crostini with a single slice of Italian Dry Salame over some lightly grilled hen-of-the-woods mushrooms. A one-bite wonder.