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Meet/meat our best-selling salami in it's unsliced format. A classic salami for you to sliced at table, or cook into gourmet charcuterie goodness.
Salami 6.0 at Bray Cured was developed in our second year to satisfy a craving for a classic pork-focused salami. For a unique twist, we incorporated wild garlic growing around our workshop. The sixth addition to our lineup has since become our best-selling salami.
We begin with whole heritage breed pork, avoiding any shortcuts that use pre-butchered meat. We meticulously determine the perfect meat-to-fat ratio to create a salami that melts in the mouth. The pork is combined with local wine, herbs, spices, and a slow-fermenting starter culture. After approximately eight weeks, and judged by feel rather than a strict schedule, the salami is ready.
Our salami features burgundy slices studded with visible wild garlic leaves and black pepper, offering a melt-in-the-mouth experience. Rich yet cleanly flavored, it's a crowd-pleaser that works well in any setting.
"There is a good distribution of black pepper and subtle wild garlic with some vinous overtones. The peppercorns linger well in the mouth. A well-made salami."
In some ways the hardest to pair, because it goes with everything. Rebellion's Blonde, Roasted Nuts and Black all create very different, very enjoyable pairs with it.
Shop the beer match here.
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