Notes from Journeyman: “Il Pio is the heritage recipe of our Seghesio family for over a century. Produced following the grape harvest and allowed to cure in our old winery during the cold winter months, salumi was a staple in the family kitchen and a customary gift for the holidays. With roots in Piemonte,Italy this salumi features spices common in that region, most notably, clove, allspice and nutmeg. Perfect for Sonoma County red wines.”More info
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Notes from Journeyman:This classic salami is spiced with an assortment of chilis nuanced with oregano, black pepper and red wine.More info
Angel's Black Truffle Salami is a favorite among our customers. This unique salami is made using 100% Berkshire Pork meat and 5% Black Truffles that we source from Perigord, France. It is dry-cured, fermented, and then aged for three months in a dry room. We prepare our Black Truffle Salami with red wine, Armagnac and spices for an unforgettable taste. Serve with a red or white Burgundy.More info
Notes from Journeyman: Much like in Tuscany where Finocchiona was first created, fennel grows naturally in Sonoma County. JOURNEYMAN Finocchiona is created with three components of fennel: whole fennel seed, ground fennel and fennel pollen, and enhanced with Sonoma County white wine. This salumi has a broad pairing profile but Pinot Noir is perfect.More info
Notes from Journeyman: Combining the savory flavor of porcini with the unami of parmesan creates a rich and expressive salumi. The salty cheese and earthy mushroom make it a perfect companion for red wines of substantial tannin.More info
Angel's traditional French-style Rosette de Lyon is made using 100% Berkshire pork meat. The classic-style Rosette (5.5oz) is then dry-cured, fermented, and then aged for three months. The sweet flavor of clove, nutmeg, garlic, and white wine encompass the traditional recipe of Rosette. Perfect with a red wine or white Burgundy, baquette, and cornichon.More info
From the producer: Aroma of of green banana with hints of green apple The aromas follow through to the palate, recognizing the astringency of the green banana and even a slight nuttiness of green almond. The arbequina has a soft finish, but still a bit of pepper at the end. Perfect to finish delicate fish dishes. It works on all kind of salads and vinaigrettes and adds flavor without overpowering dressings or aioli. Perfect for for baking and desserts, including olive oil ice cream.More info