More subtle in flavor than our classic Italian dry salami, this Genoa salami is made with select pork, blended with mild spices and marinated in red wine. Available in 2.5lb presliced bag.
Italian-Inspired Bloody Mary
8 ounces vodka
8 large fresh basil leaves
Black Olive Salt:
1/2 cup finely chopped Italian black olives
1/4 cup flaky sea salt
32 ounces bloody Mary mix
2 ounces fresh lemon juice
4 dashes celery or Angostura bitters
20 slices Genoa Salami Charcuterie Slices
8 (1/2-inch) cubes provolone cheese
Basil-Infused Vodka: Combine vodka and basil in an airtight container; refrigerate at least 3 or up to 7 days to infuse flavor.
Black Olive Salt: Spread olives in a single layer on parchment-lined half sheet tray; bake at 250°F for 2 hours or until completely dry. Finely chop on cutting board; sprinkle with 2 tablespoons salt and continue chopping to a coarse granule texture, adding remaining 2 tablespoons salt 1 teaspoon at a time. Refrigerate in an airtight container up to 6 days. Makes about 1/3 cup.
For serving, fill cocktail shaker with ice. Add 8 ounces bloody Mary mix, 2 ounces Basil-Infused Vodka, 1/2 ounce lemon juice and 1 dash bitters; shake well. Place a layer of Black Olive Salt in wide, shallow dish; wet rim of glass with water and dip into salt. Fill glass with additional ice; strain vodka mixture into glass. Garnish with a skewer of 5 pieces salami and 2 cubes cheese.