4.5 oz Diablo Salami
4.5 oz Diablo Salami
4.5 oz Diablo Salami
4.5 oz Diablo Salami
(48 reviews)
Award winner
$12.99
$12.99
$12.99
Crate-Free*
Gluten-Free
Diablo is for the people who always reach for the spicy option first. Built around the unmistakable flavor of Calabrian chiles, this salami brings heat, but never forgets that great spice should still taste good.
The result is a bold, addictive salami with layers of pepper, spice, and savory flavor before the heat settles in. Consider yourself warned, this one disappears quickly.
Diablo is for the people who always reach for the spicy option first. Built around the unmistakable flavor of Calabrian chiles, this salami brings heat, but never forgets that great spice should still taste good.
The result is a bold, addictive salami with layers of pepper, spice, and savory flavor before the heat settles in. Consider yourself warned, this one disappears quickly.
Best enjoyed with
Best enjoyed with
fresh mozzarella, balsamic glaze, focaccia and sangiovese
fresh mozzarella, balsamic glaze, focaccia and sangiovese
fresh mozzarella, balsamic glaze, focaccia and sangiovese
*when you order by 10 AM Mountain Time,
*when you order by 10 AM Mountain Time,
4.5 oz
Nutrition Facts
Compare Size
INGREDIENTS:
INGREDIENTS:
Pork, Pork Fat, RED WINE, SEA SALT, DEXTROSE, Calabrian Chile Powder (Hot Calabrian Dried Chile Peppers, Salt), FENNEL SEED, GARLIC, Cultured Celery Powder (Cultured Celery Powder, Sea Salt), BLACK PEPPER, LACTIC ACID STARTER CULTURE; STUFFED IN BEEF MIDDLE CASING
Pork, Pork Fat, RED WINE, SEA SALT, DEXTROSE, Calabrian Chile Powder (Hot Calabrian Dried Chile Peppers, Salt), FENNEL SEED, GARLIC, Cultured Celery Powder (Cultured Celery Powder, Sea Salt), BLACK PEPPER, LACTIC ACID STARTER CULTURE; STUFFED IN BEEF MIDDLE CASING
NO NITRITES OR NITRATES ADDED.**
NO NITRITES OR NITRATES ADDED.**
* Not restrained in gestation or farrowing crates.
* Not restrained in gestation or farrowing crates.
** Except those naturally occurring in sea salt, cultured celery powder and/or cherry powder.
** Except those naturally occurring in sea salt, cultured celery powder and/or cherry powder.
Frequently Asked Questions
Is it ready to eat?
It's ready to eat: just slice and enjoy. Our salami is dry-cured, meaning it's fermented and slowly air-dried over weeks, not raw. The curing (not cooking) is what makes it safe, shelf-stable, and full of flavor.
What's the white powder on the outside of my salami?
That's a natural, edible white mold (Penicillium, the same family that rinds a Brie or Camembert) that we encourage on purpose! It protects the salami from harmful bacteria as it ferments and dries, and adds a gentle, earthy depth. It's completely safe to eat. What you don't want to see is fuzzy black, green, or brown mold or a slimy surface — that's spoilage, not bloom.
Should I eat the casing or peel it off?
Either is actually fine. Our salami is stuffed in an all-natural casing that's edible, white bloom and all. That said, many people (us included) prefer to peel it: the casing can be a touch papery, and removing it lets the cured meat inside shine. To remove it, score the casing lengthwise with a paring knife and peel it back; if it resists, let the salami sit at room temperature for a few minutes first.
Does it need to be refrigerated?
A whole, unopened salami is shelf-stable and happy in a cool spot - a pantry around 55–65°F is ideal - for up to 12 months. Once you cut into it, keep it in the fridge.
Is it ready to eat?
It's ready to eat: just slice and enjoy. Our salami is dry-cured, meaning it's fermented and slowly air-dried over weeks, not raw. The curing (not cooking) is what makes it safe, shelf-stable, and full of flavor.
What's the white powder on the outside of my salami?
That's a natural, edible white mold (Penicillium, the same family that rinds a Brie or Camembert) that we encourage on purpose! It protects the salami from harmful bacteria as it ferments and dries, and adds a gentle, earthy depth. It's completely safe to eat. What you don't want to see is fuzzy black, green, or brown mold or a slimy surface — that's spoilage, not bloom.
Should I eat the casing or peel it off?
Either is actually fine. Our salami is stuffed in an all-natural casing that's edible, white bloom and all. That said, many people (us included) prefer to peel it: the casing can be a touch papery, and removing it lets the cured meat inside shine. To remove it, score the casing lengthwise with a paring knife and peel it back; if it resists, let the salami sit at room temperature for a few minutes first.
Does it need to be refrigerated?
A whole, unopened salami is shelf-stable and happy in a cool spot - a pantry around 55–65°F is ideal - for up to 12 months. Once you cut into it, keep it in the fridge.
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