Smoked Italian Salami 1500 g
In the Italian salami tradition the distribution of fat in the cut is the identity of the product. Fat carries the flavour and aroma; it appears as white flecks in the cross-section, and the thinner the slice, the more distinctly those flecks form a pattern.
This product adds a layer of smoke aroma to that traditional structure. Smoke lays a further layer over the concentrated taste of salami, giving a more complex profile than plain Italian salami. It is strong enough to stand alone on a charcuterie board and sets the tone of a presentation even in small amounts.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The fat flecks in the cut are the visual identity of the Italian salami tradition, sharpening in thin slices.
- The smoke aroma lays a second layer over the concentrated taste of the salami.
- Strong enough to stand alone on a charcuterie board, defining a presentation even in small amounts.
- In log form the product meets the air only at the cut face, so the aroma is preserved.
Where To Use It
- Charcuterie boards and wine service
- Pizza toppings
- Sandwich and baguette fillings
- Aperitifs and canapés
- Pasta and salad garnish
- Butcher and deli counters
Wholesale Ordering & Storage
As a flavour item the amount per portion is smaller than for roast or jambon; planning by slice count rather than by kilo gives the correct quantity. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
What are the white flecks in the cut?
Fat. In salami the fat carries flavour and aroma; its distribution in the cut is part of the product's traditional identity.
How does it differ from pepperoni?
The spice. Pepperoni is seasoned with chilli; this product follows an Italian salami profile, carries no heat and has a smoked aroma.
How thin should it be sliced?
Thin is preferred on a charcuterie board; the fat flecks read more clearly and the flavour spreads more evenly. Slightly thicker slices suit pizza.
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