Sometimes the sweetest gifts are, well, savory! This ready-to-eat sampler is perfect for the meat lover in your life, or for yourself. This assortment includes four of Red Bear Provisions’ delicious small-format salami sticks, artisan salami made in Chicago, Illinois. The bold flavors and rich textures of the salami are great partners the rest of the contents of this incredible gift set: our sweet yellow apricots, a selection of Spanish nuts, plus Cassina Rossa’s Squashed Green Olives with Lemon.
About Red Bear Provisions’ Salamis:
Holy Cow: This salami is made in the in the Eastern European style of the evreyskaya, a garlic and black pepper salami that’s very simple and clean, and so delicious it was aptly named Holy Cow. This Angus beef salami is free of hormones, nitrates and nitrites, just pure delicious beef and seasonings, smoked in all-natural hardwood smoke and cured for a few weeks until the perfect flavor balance is achieved. Red Bear uses farm-raised cows for their salami, which are all hand-crafted in small batches.
Del Toro: Del Toro is crafted in the style of the Spanish chorizo, rich and flavorful, it’s made with authentic Dulce and Picante Pimenton de la Vera, a smoked red pepper, for a marriage of flavor opposites that, when merged with aromatic garlic, fragrant oregano, and sweet wine white, makes for a charcuterie masterpiece. Cured and dried for several weeks until the flavors fully develop and shine in their sweet, smoky boldness.
Sacre Bleu: Crafted in the style of the classic French saucisson sec salami, Red Bear Provision’s Sacre Bleu Salami is made in Chicago from premium cuts of flavorful Angus beef instead of the traditional pork. This chunky dry sausage is seasoned with garlic, sea salt and black pepper, plus delicious red wine for extra flavor. The salami is cured and dried for two months until the perfectly complex, sweet and rich flavor is achieved.
Diablo: A spicy salami that’s aptly named Diablo, as in “devilishly hot!”, Diablo is a cured dry sausage crafted in the Italian salami piccante style – cured with red pepper and paprika for that kick of heat, plus some sweet red wine and fennel for extra complexity and gorgeous aroma.