Our latest limited-release!
This new salame blends venison with a touch of pork and porcini mushrooms plus a custom Big Red wine blend from our friend and winemaker Blake Trobaugh at Daniel's Vineyard in McCordsville, Indiana.
Try our Big Red Salame: Wagyu Edition, too, and pair with bold red wines, Tulip Tree Milkweed Good Food Award winning cheese, Picos Camperos Andalucian crackers, and La Catedral White Asparagus.
each link about 6oz, unsliced
Store at cool, consistent room temperature, and refrigerate after slicing into the salame.