Nose-to-tail pork salami in a loop with heart and liver, espelette pepper, red wine, chili, garlic, black peppercorns, mustard. Slow cured without compound nitrates. Flavor packed, not for

Slice on a sharp bias, pair with Meule de Savoie (or another hard Alpine cheese). Or enjoy with smoked seafood. Will pair too well with a big BIG red.