Creminelli Tartufo Salami

Parring Suggestions:

Cheeses:

• Parmigiano Reggiano – nutty and savory, a classic match for truffle
• Pecorino Toscano (semi-aged) – firm, slightly salty, and balanced
• Brie or Triple-Cream – rich and mild, lets the truffle aroma shine
• Robiola – soft, tangy, and very complementary to truffle flavors

Red Wines:

• Pinot Noir – earthy, red-fruit notes mirror the truffle beautifully
• Barbera – bright acidity cuts through the richness of the salami
• Chianti (Sangiovese) – savory, herbal qualities pair naturally with cured pork
• Gamay (Beaujolais) – light, fresh, and food-friendly

White Wines:

• Chardonnay (unoaked or lightly oaked) – creamy texture complements truffle
• Soave – subtle almond and mineral notes work well with earthiness
• Pinot Gris – round and soft with enough body for cured meat

Sparkling Wine:

• Prosecco – light and refreshing, won’t overwhelm truffle
• Franciacorta or other dry sparkling wines – elegant and balanced

Beer:

• Vienna Lager – toasty malt complements savory pork
• Helles Lager – clean and smooth with gentle sweetness
• Amber Ale – mild caramel notes enhance richness
• Belgian Dubbel – subtle spice and malt depth pair well with truffle

• Saison – dry, lightly peppery, and refreshing

Breads & Crackers:

• Plain crostini or baguette slices
• Rustic sourdough
• Water crackers or olive oil crackers (avoid strongly seasoned varieties)

Fruits (Fresh & Dried):

• Fresh pear slices
• Apple slices (Honeycrisp or Fuji)
• Dried figs
• Fresh grapes

Condiments & Spreads:

• Fig jam or pear preserves
• Honey (very light drizzle)
• Truffle honey (use sparingly)
• Unsalted butter or mascarpone on toast points

Nuts & Olives:

• Marcona almonds
• Lightly toasted hazelnuts
• Olives with mild brine (Castelvetrano are ideal)

  Ingredients: Pork, sea salt, natural flavors (celery powder), organic spices, sugars, black truffle (.05%), organic garlic, starter cultures (in collagen casing)