I can't resist not purchasing artisanally crafted cured meats. Yes, I know they aren't the healthiest obsession with the fat, sodium and curing salt used in production but ever since we first sampled that 10 selection salumi sampler platter from Oenotri in Napa...
Back then, then had a chef who specifically just created their salumi with a repertoire of 30 or so varieties with at least 10 available daily... of course, since the pandemic, they've cut back to just 6 varities of salumi...
Then of course, once Whole Ox featured Chef Bob McGee's delicious charcuterie...
So at that point, I started searching the internet for salumi that could be shipped to the 50th... Through Goldbelly, I found Salame Beddu out of MO...
And in WA state, Coro by Salumi purchased the original Salumi started by Armandino Batali...
And Diners, Drive Inns and Dives featured Il Porcellino from Denver, CO (their loukanika salami is the BOMB)...
And one of our new favorites, Journeyman Meat Co in Healdsburg, CA... you can purchase to take home, do online orders and even dine-in as they offer more than just salumi...
If you do the wine tasting at GrapeSeed Wines, you can also order this charcuterie board created by Journeyman Meat Co when you book your tasting reservation...
Just make sure to drink red wine while sampling salumi as the alcohol in wine does act as a diuretic so you'll purge some of that excess sodium... obviously I'm making a poor justification for indulging in salami and wine...
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