SaLambi
(pronounced SaLammy as in... "SaLambing" good!)
Dry Cured American Lamb Salumi - SaLambi
Slice, Serve, Enjoy...it's just that simple!
As seen @ North American Meat Processors Annual Conference in Chicago,
Aspen Food & Wine, & Food TV Networks - NYC Wine & Food Classic
SaLambi
American Lamb from American Land
Paying homage to the wonderful flavors of the American West we introduce our line of All Natural, Nitrate and Nitrite Free Dry Cured American Lamb:
With the bounty of our backyard in the Rocky Mountain West we have an abundance of local sources for rich, buttery domestically raised American Lamb. Now IMV features our line of Dry Cured SaLambi Sausages as well Whole Muscle Cold Fermented treats. As with all IMV dry cured products we follow the same old world methods and processes. We insist on using the natural and pure sea salt harvested from just over the hill in Utah from an ancient sea that was capped off by a volcano millions of years ago.
AVAILABLE BY PRE ORDER ONLY contact mdenittis@mondovecchio.net directly for more information:
25lb Minimum
SaLambi Salsiccia Secco - (American Lamb Dry Sausage):
- Vino e Pepe Nero - Red wine and black pepper.
- Portuguese Longanzia - Rich with Smokey Paprika and hints of Citrus, Herb and Sherry.
- Merguez - Wonderfully flavored classic North African mildly spiced.
AVAILABLE BY PRE-ORDER ONLY contact mdenittis@mondovecchio.net directly for more information.
Whole Muscle SaLambi:
- Bresaola - Ancient Sea Salt Cured, Red Wine Air Dried Lamb Leg