Brooklyn Cured Sliced Spicy Beef Salami

$12.00 / 3 oz Packprice is $12.00 by 3 oz Pack

Age: 5 Weeks
Beef
by Brooklyn Cured
United States

It’s time to bring on the heat. Brooklyn Cured Spicy Beef Salami is the peppery alternative to the traditional pork version, and it will kick your palate into high gear. The naturally smoked beef is enlivened with a blend of spices including garlic, black pepper, and paprika. Beyond the heat is a savory, smoky flavor, which is sure to make these slices a favorite for your charcuterie board. It’s also a great match with boldly flavored cheeses, like Spring Brook Farm Reading or Murray’s Cave Aged Reserve Greensward.

“The spicy notes in the beef make it a great pairing with a creamy blue, like Gorgonzola Cremificato, or Cambazola. Ideal for a standout charcuterie board.”

Murray’s Wholesale – New York, NY

Beef, salt, spices, dextrose, celery powder, red pepper, cherry powder, garlic, lactic acid starter culture

This beef salami is from pasture-raised beef and contains no nitrates or antibiotics.
One difference between pork salami and beef salami is that pork salami tends to have more fat. Beef salami can also be made kosher—when produced and served appropriately.

Brooklyn Cured draws upon the traditions of Italian salumerias, Lower East Side delis, French charcuterie shops, and German beer gardens to create their own artisanal dry-cured meats.
Scott Bridi, the Brooklyn-based founder, has over 15 years of experience in the food industry as a chef, butcher, culinary instructor, and charcutier.
He’s made charcuterie in some of New York’s best restaurants and butcher shops, even establishing a charcuterie program in a Michelin 3-star restaurant in Manhattan.
Brooklyn Cured uses pasture-raised, antibiotic-free meat in all of its products.
They draw inspiration from the diverse cultural and culinary history of Brooklyn’s many neighborhoods to create everything from dry-cured meats and sausages, to hot dogs and deli meats.
Brooklyn Cured has helped to usher in a new kind of Renaissance to the US charcuterie market, giving traditional European recipes for dry-cured meats a modern feel.

Family Owned