A wonderful artisan, handcrafted salami made in Massachusetts by Joshua Smith and his team of experts at New England Charcuterie. This example is flavored with fennel, a spice that is often found in salami and other cured meats. Centuries ago in France and Italy, curing meat was a common method of preservation.
Whether it was artisan sausage-making, salting and drying whole legs of prosciutto, or creating perfectly smooth terrines, charcuterie was a culinary art form. However, despite today’s technology and production capacity, very few producers have attempted to resurrect that Old World charm using modern practices. Enter Joshua Smith and his team at New England Charcuterie.
His was the first facility in the state of Massachusetts licensed to make, cure, and sell aged meats. Please Note: Weights may vary slightly as this is an artisan salami.,A wonderful artisan, handcrafted salami made in Massachusetts by Joshua Smith and his team of