4.5 oz Green Chile Tequila Salami
4.5 oz Green Chile Tequila Salami
4.5 oz Green Chile Tequila Salami
4.5 oz Green Chile Tequila Salami
(8 reviews)
$12.99
$12.99
$12.99
Crate-Free*
Gluten-Free
Green chile belongs in Colorado, but putting it into a traditional cured salami took some experimenting to get right.
Green Chile Tequila brings together roasted chile flavor, a touch of lime, and añejo tequila to create something familiar in a completely new way. It has a little southwest personality while still respecting the craft behind old-world salami making.
Green chile belongs in Colorado, but putting it into a traditional cured salami took some experimenting to get right.
Green Chile Tequila brings together roasted chile flavor, a touch of lime, and añejo tequila to create something familiar in a completely new way. It has a little southwest personality while still respecting the craft behind old-world salami making.
Best enjoyed with
Best enjoyed with
manchego cheese, Colorado whiskey peach jam and sourdough crackers
manchego cheese, Colorado whiskey peach jam and sourdough crackers
manchego cheese, Colorado whiskey peach jam and sourdough crackers
*when you order by 10 AM Mountain Time,
*when you order by 10 AM Mountain Time,
4.5 oz
Nutrition Facts
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INGREDIENTS:
INGREDIENTS:
Pork, Pork Fat, sea salt, añejo tequila, green chiles, lime zest, jalapeño, black pepper, coriander, Cultured Celery Powder (Cultured Celery Powder, Sea Salt), cumin, sugar, dextrose, garlic, lactic acid starter culture; STUFFED IN BEEF MIDDLE CASING
Pork, Pork Fat, sea salt, añejo tequila, green chiles, lime zest, jalapeño, black pepper, coriander, Cultured Celery Powder (Cultured Celery Powder, Sea Salt), cumin, sugar, dextrose, garlic, lactic acid starter culture; STUFFED IN BEEF MIDDLE CASING
Allergens:
Contains Agave
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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