Cacciatore from HogTree!
This old fashioned dry-cured salami is back by popular demand! It is well balanced with a whole palate mouth-feel. This batch in particular is delightfully funky, giving off some low-key cheese vibes. Everyone in the neighborhood has loved it, from 8 year olds to adults to manchilds.
Ingredients: Pork, salt, dried milk powder, celery powder, dextrose, sodium ascorbate (vitamin C), white pepper, garlic powder and fermentation starter culture in a natural pork casing.
HogTree’s salamis are made from whole muscles of non-gmo heritage pigs. The small-batch process of artisan curing is performed by friends over at MeatCrafters in Hyattesville, MD. Any white stuff on the outside of the salami is a product of the curing process and safe to eat.
ELIZA GREENMAN | HOGTREE
Eliza Greenman is a fruit explorer, horticultural historian, and designer /implementer of agroforestry plans that integrate livestock (and humans) into tree crop systems/orchards.
Outside of her farming endeavors on leased land, She is currently looking to purchase a location (in Virginia) to plant a tree crops repository for the Southeastern US. The ultimate goal is to assemble as many genetics as possible to create a nearly endless fruit, nut and leaf drop scheme that will substantially or completely offset the cost of grain needed to raise livestock in the Southeast. Please support these efforts through the purchase of amazing charcuterie and other goods.
*This product is not sliced!