COLUMBUS FELINO SALAMI (1LB)

The cracked black pepper really comes through in every slice, giving it that authentic kick without being too overpowering. I’ve been slicing it thin for antipasti and it holds together perfectly.

The texture is spot-on—firm yet tender enough to slice thin without crumbling, and that cracked black pepper gives it a nice bite without overpowering the meat. I've been cutting it into small cubes for a charcuterie board and it's held up well over a few days in the fridge.

The cracked black pepper on the outside gives each slice a nice little kick that balances the rich, savory meat. I sliced it thin for a charcuterie board and it disappeared before anything else.