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Dry-cured Salami. Our variations include those made from pork, from beef, or a combination of both. They ban either be smoked (like the German) or unsmoked like the Orange Coriander. We have chosen to call them all Salami but of course in their countries of origin the might be called Cervelat, Salchichon or Rosette de Lyon.

Suited for charcuterie plates or sandwiches. 

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