Our salami is made with our grass-fed pork by a local DC artisan of cured meats. The salamis are slowly aged in curing rooms that were brought over from Italy, that meet USDA standards. The flavor of each variety is distinct, but not overpowering.
Aararat Salami: Ararat – Smith Meadows grass-fed pork seasoned with smoked paprika, fenugreek, and a delicious chili from Turkey, urfa biber.
Cacciatore: Italian hunters’ sausage recipe. Smith Meadows grass-fed pork seasoned with sea salt, pepper, and garlic.
Chajari: This recipe comes from a small town in Argentina that was settled by Italians. It is flavorful, but subtle. Made with Smith Meadows grass-fed pork, garlic, nutmeg, clove, cinnamon and whole peppercorns.
Porcini: Smith Meadows grass-fed pork seasoned with dried porcini.