A couple of weeks ago, we tasted a new salame made by a new salumeria near Richmond, Virginia -- named "Olli." http://tastingtable.com/entry_detail/...
They use heritage-breed Berkshire hogs, raise them humanely and feed them a no antibiotic-vegetarian diet. The care shows!
We tried several items, including their versions of serrano and speck (both very good), but the standout fabulous item was the "Molisana" dry-cured salame with Garlic, Peppercorn & Sangiovese. Man oh man, this stuff is delicious. (It was also *far* leaner than the dry-cured salame we just purchased at Trader Joe's, though that is not my only comparison salame, of course). In fact, I can honestly say that it is the best salame I have ever put in my mouth.
We served it sliced as a snack alongside some mixed olives and pieces of boucheron cheese. We were drinking white wine, and I guarantee you that this was one of the best "meals" that I'd had in a while.
I saw on their FB that they have broader distribution (I bought mine at Arrowine in Arlington, VA). They are also up at Murray's Cheese -- so you NYC hounds can go there this weekend. ;-). They also sell LARDO, for all you lardo fans.
Here is the info about their new distributors: "OLLI Salumeria Americana
Salami is out and retailers are doing back-flips over the 9 month shelf life...here are the distributors who have it - International Gourmet Foods, European Imports, Golden Gate Meats, Debragga & Spitler, Carmela Foods, Aniata Cheese and NYC retailer Murray's Cheese. Next wave of shipments to new folks goes out next week."
<PS, I'm going to kick myself if because of this post they can't keep up with demand, and I can't find it anymore!>
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