Dry-Cured Pork Salami, Zinfandel Wine & Cracked Black Pepper, Garlic Notes
Bring Wine Country depth to your board. This dry-cured pork salami is infused with zinfandel wine and cracked black pepper, finished with subtle garlic for a bold, balanced bite. Perfect for charcuterie nights, gifting, or elevated snacking. Add one to your next order and taste the difference.
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Meet James
Founder of Foris Extraordinary Meats
Columbus, OH
Estimated arrival: Aug 27 – Aug 29
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Product description
ABOUT
Zin Salami is a dry-cured pork salami link infused with wine and cracked black pepper for a rich, peppery bite.
It’s built for charcuterie boards, wine nights, and gifting—bold flavor that still feels balanced.
KEY BENEFITS
Wine-forward flavor adds depth and a subtle fruit-driven finish.
Cracked black pepper delivers a clean, savory heat.
Garlic notes round out the bite without overpowering.
Board-ready profile that pairs easily with aged cheeses and full-bodied wines.
Great for entertaining, host gifts, or upgraded snacking.
WHAT'S INSIDE
Pork — savory cured meat base.
Pork fat — richness and texture.
Wine — fruit depth and aroma.
Water — texture and blend.
Salt — curing and seasoning.
Black pepper — signature peppery finish.
Garlic — savory aromatic lift.
Dextrose — supports fermentation balance.
Celery powder — curing support.
Lactic acid starter culture — traditional fermentation.
FREQUENTLY ASKED QUESTIONS
Q: What does it taste like?
A: Expect a wine-kissed, savory salami with bold cracked pepper and a hint of garlic.
Q: What should I pair it with?
A: Try it with full-bodied reds (like zinfandel or merlot) and aged cheeses such as Gouda or Asiago.
Q: Is this good for a charcuterie board?
A: Yes—its wine-and-pepper profile stands out next to cheeses, olives, and fruit.