Sacre Bleu Saucisson Sec Salami, Spicy Calabrian Salami

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Sacre Bleu Saucisson Sec Salami

Spicy Calabrian Salami

Sacre Bleu Saucisson Sec Salami

Styled after the classic French saussion sec, this salami, made by Red Bear Provisions in Chicago, is a flavorful combination of garlic, pepper, and red wine mixed with rich, pork shoulder from pigs raised without hormones or antibiotics. As the salamis cure and dry over a couple months, the flavors meld into a complex, slightly sweet experience that has everyone in our office singing its praises. Well, maybe we’re not so extroverted that we’re singing, but there are a lot of hummers that think it’s awesome.

Artisan calabrian salami sliced on a serving board

Spicy Calabrian Salami

In the Italian region of Calabria, locals are no strangers to spicy foods. Chiles are peppered (pun intended) into just about every dish from pastas and pizzas to fish and meat. Though this salami comes from Chicago, the flavor is direct from Antonio Fisache’s Calabrian family roots. Tony starts with heritage Berkshire-breed pork from pigs that live outdoors, roaming and rooting without ever being given antibiotics or hormones. He blends the pork with spices to make a silky-smooth salami with a serious— but not overwhelming—spicy heat, tempered with a deep, smoky sweetness.

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