Charlito's Cocina's Salami Picante was born out of a tide of requests for “something hot,” a tide that has been rolling in since we began producing salami. The result is a salami that gracefully strikes a harmonious balance between “making sure the heat is felt” and “making sure you can still taste the salami’s meaty, salty nuances.” Slowly dry-cured with pasture-raised, heritage breed pork, hand-harvested sea salt, and a delicate, house-made blend of chiles, Salami Picante is a one of a kind spicy salami that will arouse your senses and heed your call when you ask for it “nice and hot.”
Tingly, Warming, Slow building heat, Awakening
On: A board, pizza, its own
In: A sandwich, A cocktail
With: Parmigiano, Triple Creme, Cider, Pilsner, Medium Red, Slow cooked meats
Pork, Sea Salt, Beer (Belgian Style Brown Ale), Evaporated Cane Juice, Celery Juice Extract, Starter Culture, Natural Hot Casing
Charlito’s Cocina began in 2011, inspired by a desire to preserve the food preservation tradition of curing, as well as the goal of making high quality cured foods more accessible. Specializing in dry-cured salami, with a technique that has survived and evolved through generations. Our goods are influenced by the curing traditions of Southern Europe, particularly Spain.
|INGREDIENTS||Pork, Salt, Chili Powder, Cognac, Celery Extract, Cane Sugar, Lactic Acid Starter Culture, Natural Pork Casing.|