Salumi, sausages, and slow cured + smoked meats. Handmade in Indianapolis since 2011 over 40 varieties of charcuterie pork, duck, elk, lamb, wagyu beef, rabbit, goose, wild boar + more unique fermenting cultures + No added compound nitrates cold smoking + hot smoking over real wood: apple, cherry, mulberry, hickory, pecan, spirit barrel staves + more Seam butchering by hand Foraged and organic herbs, spices, seasonings desirable bloom that naturally develops as salumi ages
