Our latest limited release blends Tajima Wagyu Beef raised ethically and sustainably in Kentucky with a custom Big Red wine blend from our friend and winemaker Blake Trobaugh at Daniel's Vineyard in McCordsville, Indiana, along with porcini mushrooms, garlic, and black peppercorns.
each piece about 6oz, unsliced
Try our Big Red Salame: Venison Edition, too, and pair with bold red wines, Tulip Tree Milkweed Good Food Award winning cheese, and Dequmana Mixed Olives & Herbs.
Store at cool, consistent room temperature, and refrigerate after slicing into the salame.