Coarsely ground premium pork salame, infused with select spices and wine
Dry-cured for a minimum of a month
Rich flavor, firm texture and robust red color
About this item
Daniele Del Duca Salame Calabrese is naturally aged for a minimum of four weeks using ancient European dry-curing methods. Crafted from select spices and wine, this salame is ready to enjoy at parties, gatherings or as a simple gourmet addition to an antipasto. Daniele Del Duca Salame Calabrese is crafted in the USA by third-generation artisans. It pairs well with aged cheeses, fresh fruits and your favorite vino. For the best flavor, enjoy at room temperature within the first three days after opening.