Beef Summer Sausage

This top-notch version of a midwestern classic comes from Bill Miner and his crew at Il Porcellino in Denver, Colorado. They’re sourcing local, humanely-raised meats and they’re turning them into some super delicious salamis.

Their summer sausage is lightly fermented and smoked so its flavor is bright, meaty, rich and spiked with spices like coriander and mustard seed and even a touch of garlic.

Great any time of day, it’s fine for hours outside the fridge so it’s naturally a favorite of backpackers and picnic goers alike. A great tasting food without pretense. Whenever I add it to a charcuterie board, I find it’s the first thing to disappear. Just saying.