Salami Milano PDO

Tasting Notes from the Curator

Salami Milano, also referred to as Salame, is a cured pork meat that has been seasoned with garlic, wine, black pepper, cured, air dried and allowed to ferment to give it its distinct persitent and nutty taste. It is fine-grained, tender and full of flavour.

Pairings

Great for antipasti or served with all sorts of cheeses and on bread. Delicious in a salad or on a sandwich or pizza too.

When pairing this Italian salami with wines, best stick to those that won’t overpower the cured meat taste. Go for a fruity, dry and crisp Pinot Grigio, a lighter Zinfandel or a Pinot Noir.

Best served sliced thinly.

A Part of History

Historically, salami was popular among southern, eastern, and central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager supply of fresh meat. Today, it has elevated to be a consistent part of the charcuterie spread–a lingering delicacy.

Storage Instructions

This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.