Our hard salami achieves its soft, smoky flavor and earthy tones thanks to slow aging and a classic recipe from the Fiorucci family. Seasoned with pepper and smoke. Available in 7lb and 4lb slicing logs.
Salami & Chèvre Ball with Herb-Black Pepper Croccantini Flatbread
Salami & Chèvre Ball:
6 ounces chèvre cheese, softened
1 cup shredded Parmesan cheese
2/3 cup finely chopped Hard Salami Charcuterie Slices
1/4 cup crème fraiche or sour cream
1/4 cup diced red pepper plus additional for serving
1/4 cup thinly sliced green onions
1/2 teaspoon fresh ground black pepper
Herb-Black Pepper Croccantini Flatbread:
1-1/2 cups all-purpose flour plus additional for dusting
3 tablespoons shredded Parmesan cheese
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon fresh cracked black pepper
1/2 teaspoon kosher salt
Shredded Parmesan cheese, thinly sliced green onion and chopped red bell pepper for garnish
Salami & Chèvre Ball: Combine all ingredients in a stand mixer with paddle attachment; mix until well combined. Transfer cheese mixture to plastic wrap and form into a ball; wrap tightly. Refrigerate at least 30 minutes or up to 6 days.
Herb-Black Pepper Croccantini Flatbread: Pulse all ingredients in a food processor until well combined, about 30 seconds. Add 2/3 cup cold water; pulse until sticky dough forms, about 30 seconds. Knead dough on a floured work surface until smooth, about 1 minute. Cut dough into 4 pieces; loosely cover with plastic wrap and let stand 10 minutes. Roll dough pieces to 1/16-inch thick; transfer to parchment-lined sheet trays. Bake at 375°F until golden brown and crisp, about 15 minutes, turning once. Break crackers into bite-sized pieces. Store in an airtight container at room temperature up to 5 days.
For serving, transfer Salami & Chèvre Ball to a serving plate; garnish with cheese, green onion and bell pepper. Serve cheese ball with Herb-Black Pepper Croccantini Flatbread.