Olympic Provisions salame (to my knowledge, they make the best salame in the US) and we got three of our favorites: Loukanika, Nola, and Salchichón. Everyone loves Salchichón; it is the best salame that OP makes: the spicing is incredible. And naturally, it was the first to go.
La Quercia in Iowa, a leader of the American cured meat renaissance. I'm tasting as much nduja as possible, gearing up to cure my own. This, I am sad to say, is not a great effort, being made from prosciutto scraps and not raw meat. It takes like slightly stale spicy ham salad. Not what I hoped for.
|Olives, Peppers, and Lupini|