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Boldog

Paprika and garlic salami. Try Boldog diced with soft scrambled eggs!

  • Format: Similar to a Hungarian salami or Spanish chorizo.

  • Casing/Seasoning: In pork after ends casing, with paprika peppers, garlic, black pepper, and red chili flake.

  • Aged: about 6 weeks

  • Size: about 10 oz

 
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Big Chet's

Spicy fennel and garlic salami. Try Big Chet’s sliced on a baguette and add the hard ends to a giardiniera or ratatouille!

  • Format: Hot Finocchiona style salami

  • Casing/Seasoning: In beef bung casing with black pepper, red pepper, fennel, garlic and white wine

  • Aged: about 3 months

  • Size: about 4 lbs

  • Tasting notes: Like its smaller counterpart, the fennel and spice of the red pepper play nicely with the garlic and white wine, making Big Chet's a classic and balanced salami.

 
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Chet's

Spicy fennel and garlic salami. Chet’s is great in pasta with summer tomatoes.

  • Format: Hot Finocchiona style salami

  • Casing/Seasoning: In beef middle casing, with black pepper, red pepper, fennel, garlic, and white wine 

  • Aged: about 4 weeks

  • Size: about 7.5 oz

  • Tasting notes: The fennel and spice of the red pepper play nicely with the garlic and white wine, making Chet's a classic and balanced salami.

 
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Chuck Fred

Smoky, spiced salami. The Chuck Fred is great on its own or as a topping on a fresh pasta with greens.

  • Format: A Red Table Meat Co. Original salami

  • Casing/Seasoning: In beef middle casing, with black pepper, nutmeg, allspice, garlic, and white wine

  • Aged: about 4 weeks

  • Size: about 7.5 oz

  • Tasting notes: A Mike Phillips original, this salami has Eastern European influences, soft spices, and a light smoke perfume.

 
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Salbando Grande

Big, hot salami! Salbando Grande tastes great on a sandwich with some aioli and a mild cheese.

  • Format: Soppressata style salami

  • Casing/Seasoning: In beef bung casing, with black pepper, red pepper, garlic and white wine

  • Aged: about 3 months

  • Size: about 4 lbs

  • Tasting notes: A larger version of our take on a spicy salami, Salbando Grande is still subtle, but the spice blossoms as you eat more and more...and more.

 
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Salami François

White wine, white pepper, and garlic salami. Salami François sliced on a baguette with butter is the best!    

  • Format: Genoa style salami

  • Casing/Seasoning: In beef bung casing, with white pepper, garlic, and white wine

  • Aged: about 3 months

  • Size: about 4 lbs

  • Tasting notes: Salami François is subtly perfumed and has a finer ground than most others. The seasonings help to celebrate the meat itself.