Truffle Salami

"It all starts in the beautiful Italian region of Umbria, where truffle hunters roam the hills with their trained dogs, who sniff out these lumpy mushrooms when they’re ripe, one at a time, as they have for centuries. The black summer truffles (or tartufi in Italian) are harvested May through September. Working with one of Italy’s oldest family-owned salumeria, who now has manufacturing capabilities in both Italy and California; we marry these gastronomic gems with all pork salami. Overseen by an esteemed salumiere from Como, Italy, the pork is seasoned simply with salt, pepper and garlic, and then infused with the black summer truffles. Stuffed into casing, the Truffle Salami is air dried in a delicate process that takes 3-4 weeks. The result is firm, deep ruby-hued salami with an unforgettable bite: it’s rich and salty, a tiny bit sweet, with earthy notes of garlic and chocolate, imparted by the truffles. Some might audibly groan. Some might do a little dance. Others might relish in silence. It’s glorious. Slice thin on the bias and pair with your favorite cheese and glass of Cabernet. It’s also amazing chopped or slivered and added to a favorite pasta or risotto dish."