Although not known in Spain for having Pimenton in the original style, The Spotted Trotter marks it with the deliciousness of Spanish Paprika and Spanish Sherry and then cold smokes this salami on Pecan wood! It is reminiscent of Smoked Chorizo and pairs deliciously with sheep's milk cheeses and full-bodied red wines.
Sliced penny-thick
Pork shoulder, lean trimmed pork shoulder, pork fatback, milk powder, pimenton dulce, pimenton picante, salt, spanish sherry, dextrose, mexican oregano, white curing salt (6.25% sodium nitrite, 4% sodium nitrate, 89.75% table salt), garlic paste, ground black peppercorns, ground pink peppercorns, celery seed.
Contains: milk
Kevin Ouzts is the Executive Charcutier and owner of The Spotted Trotter, which
he opened in June 2009 after an inspirational education at The Fatted Calf and The French Laundry in Northern California. A graduate of Le Cordon Bleu and former sous chef under James Beard Award Winning Chef Linton Hopkins at Restaurant Eugene, Chef Ouzts describes The Spotted Trotter as a "labor of love" concentrating on “Making Good Food The Right Way" by prioritizing the use of humanely-sourced proteins and sustainable ingredients from in and around the Southeast. All their products are crafted with care under the mantra of focusing on the "details" in good meat, and making it the right way.
Learn more about The Spotted Trotter