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Salami is considered the most complicated of charcuterie, but these taste like Goerdt has cracked the code of the artisanal curing process.

– Rachel Hutton, Minnesota Monthly

Just the other day I got a package of whitefish and smoked salmon, and have been eating nothing but for breakfast, lunch, and supper!

– Michael Stern, Radio Personality and Author of Roadfood

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Introducing the Adisalad

It’s a new year, and we’ve added a new salad to the menu—the Adisalad. Named after its creator, and pronounced very closely to “add a salad,” this salad completes our trifecta of salads, rounding out the trio in several ways. The Adisalad is a size perfectly positioned between the side salad-sized Ensaladita and the takes-me-two-sittings-to-finish […]

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