Dry-Cured Salamini

Rated 5.00 out of 5 based on 2 customer ratings
(2 customer reviews)


Our Salamini have been a staple for years. Featured on our segment of Diner’s, Drive-Ins & Dives, we coarse-grind the pork and hand-tie each link before dry-curing it to perfection.

*Due to the nature of the curing process, Salamini is subject to availability. Your order may take extra time to ship.

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We coarse-grind Minnesota Berkshire pork for our Salamini, then mix it with fennel and garlic. This creates a classic salami profile: meaty, savory, and slightly tart. We hand-tie each link and dry-cure it to perfection in small batches. Slice this up thin for your next charcuterie platter, and guests are sure to be delighted. This item was featured on  “Diners, Drive-Ins, and Dives.”

Dry-Cured Salamini Details

  • 1 Dry-Cured Salamini (1/3 lb average; 1/2 lb average)
  • This hard salami has a small diameter, so get your sharp knife or mandoline slicer ready! If you’re looking for a salami with a larger diameter, try our Saucisson Sec.

*Due to the nature of the curing process, Salamini is subject to availability. Your order may take extra time to ship.


Our Salumi products are shelf-stable. Since they do not need refrigeration, when your order includes Salumi only, we’ll ship it to you via FedEx Ground for a flat-rate of $16 nationwide. If you add perishable items to your Salumi order, it will default to our standard 2-3 day standard shipping rate. The shipping rate depends on the final destination of the order and ranges from $18-$60. We process orders Sunday- Tuesday NOON CST and ship M-W on the day they are received (pending product availability). We also do this on Thursdays for orders shipped within Minnesota. Please see our FAQ for additional questions on shipping.

2 reviews for Dry-Cured Salamini

  1. Rated 5 out of 5


    I can’t believe it took me this long to try some!!! Salamini is possibly the best thing I have ever eaten!! totally worth a 4 hour drive to get some!

  2. Rated 5 out of 5

    Ben S

    Drove to Duluth just to get some? Better than anything I have ever tasted. We serve it over a couple of months to friends and Family on wine and cheese nights.

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