BLACK KASSEL OLD FOREST SALAMI (1/2LB)

Name: BLACK KASSEL OLD FOREST SALAMI (1/2LB)
Brand: Chicago's Best Wine & Spirits Store
SKU: 37567
Price: 6.79 USD
Availability: InStock
Rating: 4.4 (5 reviews)

BLACK KASSEL OLD FOREST SALAMI (1/2LB) - Main image

$6.79 ~~$9.99~~ In stock

Category: MEAT

Old Forest Salami A lean blend of pork meat. Gently smoked over natural beech and maple hardwood for 7 days and air dried for a minimum of 28 days. Produced in a unique flower shaped black casing.

Confirm the order

Check the specification, quantity and total at checkout.

Before work begins

Factor in processing and transit time when planning your order.

Standard Shipping: Handling (business days) 0–1; Transit (business days) 7–15.

Express Shipping: Handling (business days) 0–1; Transit (business days) 7–15.

View policy

Refund requests

Use your order reference when explaining the issue to the store.

Please contact us for the refund processing timeframe before returning an item.

View policy

Delivery for your items

Check the destination and shipping charge before payment.

Standard Shipping · United States: $0.00

Express Shipping · United States: $3.99

View policy

Sending an item back

Ask the store for instructions before packing and returning the item.

United States · Return window (days after delivery): 30. Return method: By mail. Return postage: Seller pays.

View policy

Customer Reviews (4.4 / 5 · 5 reviews)

Claire T. ★★★★★ Oct 20, 2026

That dark, flower-shaped casing made it stand out on the cutting board, and the texture was just the right balance of firm and tender. The 28-day air drying really comes through in a deep, savory finish that’s perfect for snacking with a bit of cheese.

Riley N. ★★★★★ Oct 19, 2026

The seven-day smoke over beech and maple really comes through in every slice—deep and woodsy without being overpowering. That black casing is a nice touch too, peels right off and leaves a clean, savory cut every time.

Stella U. ★★★★★ Oct 18, 2026

I was really impressed by the subtle sweetness the beech and maple smoke gives this salami—it's not overpowering at all. The 28-day aging makes the texture firm but not dry, perfect for slicing thin on a cheese board.