An old Tuscan style salami with subtle hints of fennel, garlic, black pepper, and red wine. The first salami we ever made, the Finocchiona remains a house favorite to this day. 5oz each.
JACüTERIE dry cured sausages are made slowly over the course of five weeks. They carefully select the best meat and then blend it with carefully measured spices, herbs, salt, and sometimes a splash of wine. The sausages are given a short rest to allow the ingredients to marinate together then the sausages are hung in special curing chambers designed specifically by JACüTERIE for four weeks until they are ready to eat.
Produced locally byJACüTERIE, an artisanal charcuterie company in the Hudson Valley of New York. Jacuterie operates out of their own USDA-inspected facility, where they specialize in European-style dry cured salami, whole muscle charcuterie, and small batches of fresh sausages. While they may take their inspiration for flavors from across the globe, all their products are made locally in the Hudson Valley, sourcing meats and other ingredients from as many local sources as possible.
