Molinari’s Toscano Salami

Parring Suggestions:

Cheeses:

• Pecorino Toscano or Parmigiano Reggiano for a traditional pairing
• Aged provolone or Asiago for added nuttiness
• Fresh mozzarella or burrata for contrast and creaminess

Wine:

• Chianti or other Sangiovese-based wines – Bright acidity and red fruit complement the salami’s garlic and spice.
• Barbera – Juicy and low in tannin, allowing the meat’s flavors to shine.
• Pinot Noir – Light-bodied with earthy notes that echo the salami’s rustic character.
• Dry Rosé – Refreshing and versatile, especially with mixed charcuterie boards.
• Vermentino or Pinot Grigio (dry style) – Clean, crisp whites that balance richness.

Beer:

• Pilsner – Crisp bitterness cleanses the palate.
• Helles or Vienna Lager – Gentle malt sweetness complements cured pork.
• Amber Ale – Toasted malt notes enhance savory flavors.
• American Pale Ale – Moderate hops add brightness without overpowering.

Breads & Crackers:

• Rustic Italian bread or ciabatta
• Focaccia with olive oil and herbs
• Plain or lightly seasoned crackers

Accompaniments:

• Marinated olives or roasted red peppers
• Artichoke hearts or mild giardiniera
• Fig jam or quince paste for subtle sweetness

Ingredients:

Pork, nonfat dry milk, salt, sugar, lactic acid starter culture, spices, sodium erythorbate, garlic, sodium nitrate.