Diablo Dry Salami

Rooted in the fiery traditions of southern Italy's Salame Piccante, Diablo is handcrafted from an old family recipe out of Cosenza. It starts with premium, all-natural whole muscle pork, coarsely ground and generously seasoned with Calabrian paprika and red pepper flakes. A splash of red wine and a touch of fennel round out the flavor before the salami is fermented and dried for several weeks — just long enough to strike the perfect balance of bite and heat. The result: spicy, full-flavored and bold.