This unique salami shows off the creative but well-balanced flavor combinations that artisan salumi producer Coro Foods is known for. Inspired by the warming, deep spices of Mexican mole sauce, this cured salami features a blend of cocoa, cinnamon and chipotle—rather than the flat saltiness of many dried meat products. A very subtle sweetness and richness from the cocoa is offset by a moderate level of spice from chipotle. For all of their salami, Coro starts with American Humane-certified, antibiotic-free pork with a just-right fat-to-meat ratio and top-notch marbling and texture. The secret behind their salami? A long, slow aging, complete with a celery salt cure, hand-stuffing every salami and meticulously controlling the humidity and temperature in the curing room. We love that Coro pre-peels their casings—so you don’t have to—which means that you can slice the salami straight out of the vacuum-seal packaging.

This sopressata from Coro Foods gets its bright red hue and sweet, earthy heat from cayenne pepper. Many dried meat products can be overly salty, making it difficult to pick up on other flavors, but this sopressata is pleasantly spicy. Coro Foods sources American Humane-certified, antibiotic-free pork—its flavor shines through here, pairing beautifully with the cayenne’s chili flavor. The secret behind their salami? A long, slow aging, complete with a celery salt cure, hand-stuffing every salami and meticulously controlling the humidity and temperature in the curing room. We love that Coro pre-peels their casings—so you don’t have to—which means that you can slice the salami straight out of the vacuum-seal packaging.

A signature cured meat of Tuscan cuisine, finocchiona is a rustic country salami known for its use of fennel. This finocchiona from Coro Foods gets an unexpected hint of warmth from curry powder, which boosts the salami’s traditional flavors of fennel and black pepper without overpowering them. For all of their salami, Coro starts with American Humane-certified, antibiotic-free pork, with a just-right fat-to-meat ratio and top-notch marbling and texture. Celery salt is used to cure the sausage while also imparting extra savory flavor, and it is slowly aged in a curing room with meticulously controlled humidity and temperature. We love that Coro pre-peels their casings—so you don’t have to—which means that you can slice the salami straight out of the vacuum-seal packaging.