Just had the newly created agrumi salami at Dean & DeLuca. Armandino Batali of Seattle's Salumi has done it again. Not contented with his fantastic mole, finocchinoa, lamb proscuitto and his fantastic culatello, the mad salumist has created agrumi salami. A dry pork salami studded with red pepper flakes, caradamom and (wait for it) orange citrus zest. Unbelievably good charcuterie.