Olli Slow Cured Spicy Salame Calabrese

Olli Slow Cured Spicy Salame Calabrese


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Slow cured. Pork Raised: 100% vegetarian-fed. No antibiotics ever. No growth promotants. US inspected and passed by Department of Agriculture. Artisanal slow-cured salames are based on original 160-year old family recipes handed down to 4th-generation Italian salumiere, Olli Colmignoli
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Pork, Sea Salt, contains less than 2% of the following: Turbinado Sugar, Natural Flavoring Wine, Sweet Paprika, Garlic, Lactic Acid Starter Culture.


How to peel. 1. Cut. 2. Slit. 3. Peel. 4. Slice. Keep cool. Refrigerate after opening.

Always refer to the actual package for the most accurate information