4.5 oz Saucisson Basque Salami
4.5 oz Saucisson Basque Salami
4.5 oz Saucisson Basque Salami
4.5 oz Saucisson Basque Salami
(1 review)
$12.99
$12.99
$12.99
Crate-Free*
Gluten-Free
The Basque region is known for bold ingredients, but also knowing exactly when to hold back.
Saucisson Basque uses Espelette pepper, saffron, and white wine to create layers of flavor without overwhelming the salami itself. It’s slightly warm, deeply savory, and full of character.
The Basque region is known for bold ingredients, but also knowing exactly when to hold back.
Saucisson Basque uses Espelette pepper, saffron, and white wine to create layers of flavor without overwhelming the salami itself. It’s slightly warm, deeply savory, and full of character.
Best enjoyed with
Best enjoyed with
manchego cheese, crusty bread and Spanish white wine
manchego cheese, crusty bread and Spanish white wine
manchego cheese, crusty bread and Spanish white wine
*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, Salt, White Wine, Aleppo Pepper, Espelette Pepper, Black Pepper, Sugar, Cultured Celery Powder (Cultured Celery Powder, Sea Salt), Dextrose, Garlic, Lactic Acid Starter Culture, Saffron; Stuffed in Beef Middle Casing
Pork, Pork Fat, Salt, White Wine, Aleppo Pepper, Espelette Pepper, Black Pepper, Sugar, Cultured Celery Powder (Cultured Celery Powder, Sea Salt), Dextrose, Garlic, Lactic Acid Starter Culture, Saffron; 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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