Our salami is made with 100% Hudson Valley Duck. We use only the meat from the magret (duck breast) to ensure tenderness. The meat is blended with spices, fresh garlic, white wine and black pepper and stuffed into your choice of natural pork or beef casing, cured for 45 days and then hand tied. The salami is best served at room temperature and is excellent for use as part of an antipasto platter, as a snack, or chopped for use in soups and salads.
1 salami/pack; 5oz average
Consume or freeze within 30 days of receipt.