BLACK KASSEL OLD FOREST SALAMI (LB)

The smoking process over beech and maple for a full week really comes through in the aroma, and the black casing adds a nice visual touch. I’ve been slicing it thin for sandwiches, and the 28-day air drying gives it a firm, satisfying texture.

Finally got around to slicing this salami and that flower-shaped black casing really makes it stand out on a charcuterie board. The smoking process gives it a deep, earthy flavor that's not overpowering at all. Already planning to order another pound for the holidays.

The 7-day smoking over beech and maple gives it a deep, woodsy flavor that's hard to beat, and the lean blend means no greasy aftertaste. I've already sliced through half the stick in two days—it's dangerously good.