★ Fermented 24 Hours ★ Aged 21+ Days ★ No Added Nitrates ★ Fermented 24 Hours ★ Aged 21+ Days ★ No Added Nitrates ★ Fermented 24 Hours ★ Aged 21+ Days ★ No Added Nitrates ★ Fermented 24 Hours ★ Aged 21+ Days ★ No Added Nitrates ★ Fermented 24 Hours ★ Aged 21+ Days ★ No Added Nitrates ★ Fermented 24 Hours ★ Aged 21+ Days ★ No Added Nitrates ★ Fermented 24 Hours ★ Aged 21+ Days ★ No Added Nitrates

FIND YOUR FLAVOR

  • Red Wine & Garlic Red Wine & Garlic

    Red Wine & Garlic

    363 reviews
    Regular price
    $12.99
    Sale price
    $16.00
    Unit price
     per 
  • Signature Set (4 Pieces) Signature Set (4 Pieces)

    Signature Set (4 Pieces)

    359 reviews
    Regular price
    $52.00
    Sale price
    $64.00
    Unit price
     per 
  • Weekender Set (6 Pieces) Weekender Set (6 Pieces)

    Weekender Set (6 Pieces)

    17 reviews
    Regular price
    $75.00
    Sale price
    $94.00
    Unit price
     per 
  • Reserve Set (15 Pieces) Reserve Set (15 Pieces)

    Reserve Set (15 Pieces)

    10 reviews
    Regular price
    $185.00
    Sale price
    $232.00
    Unit price
     per 

Made Before Anyone Was In A Hurry

  • FERMENTED, NOT ACIDIFIED

    Live cultures do the work over 24 hours. Fast producers skip it and add acid to fake the tang.

  • TIME BUILDS THE FLAVOR

    Enzymes break the pork down slowly into the deep, savory compounds that make salami taste like salami.

  • NOTHING NEEDED ADDING

    Heritage-breed pork. No added nitrates. Traditional curing never needed them.

Drag It. That's 21 Days.

Left is the day it's stuffed. Right is three weeks later, hanging in the cure chamber in Waltham.

In between, it lost 30–40% of its weight. Nothing was added — water left, and the flavor that stayed behind got concentrated into what's left.

That white bloom is the traditional cure mold. It's supposed to be there. It protects the stick while it ages, the same way it has for centuries.

Most salami never hangs at all. Three to five days, chemically acidified, straight to the case.
Weekender Set (6 Pieces) Weekender Set (6 Pieces) Weekender Set (6 Pieces) Weekender Set (6 Pieces) Weekender Set (6 Pieces) Weekender Set (6 Pieces) Weekender Set (6 Pieces)

Weekender Set (6 Pieces)

Regular price
$75.00
Sale price
$94.00
Unit price
 per 

Six flavors, fermented 24 hours and aged three weeks, for the deepest savory salami you can put on a board.

Deep, savory flavor from three weeks of aging Firm enough to slice paper-thin No added synthetic nitrates Shelf-stable, no refrigeration needed
View full product details