Salami Cotto

This cured and cooked salami from Italy’s Piedmont region is reinvented here in America by the master charcutiers at Oregon's Olympia Provisions. Winner of a 2016 Good Food Award for Charcuterie!

Olympia's Salami Cotto starts with all-natural, antibiotic free, sustainably raised and humanely slaughtered pork meat sourced from a local farm in Oregon. The meat is coarsely ground and seasoned with a generous amount of whole black peppercorns, fresh rosemary, chili flake, fennel seed, and garlic, for a flavor that’s bold and delicious, but thanks to the know-how of the folks at Olympia, perfectly balanced, deeply savory and never overwhelming.

Serve Salami Cotto thinly sliced and beautifully arranged in an antipasto or meat platter, paired with other meats and cheeses, perhaps a few olives, a drizzle of olive oil, and some sweet red peppers. It’s also incredibly delicious in a sandwich with a big round of provolone and perhaps a slice of smooth mortadella. Or toss over a pizza with mozzarella for a boost of flavor. To easily cut it, slice it when cold, then let stand to room temperature to serve for best flavor.