FAIRVIEW, NC. — Hickory Nut Gap recently announced its latest line of artisanal salami.
The regenerative agriculture brand aimed to center the business on old-world craftsmanship and premium ingredients, including new salami made from pasture-raised pork raised in Hickory Nut Gap’s network of family farm partners.
The product is made with ingredients from family farms throughout the Southeast and produced in collaboration with Tempesta Artisan Salumi in Chicago.
Agostino and Tony Fiasche are father and son founders of Tempesta, which has a team that brings 100 years of salami-making experience into the partnership.
“We met Tony and the team a couple of years ago, and we couldn’t be happier to work with such a knowledgeable and skilled crew,” said Jamie Ager, fourth-generation farmer and co-founder of Hickory Nut Gap. “Immediately, we could tell that there are similar values across our businesses that make us a great fit. We’re so proud of the pork that our farmers produce, and Tony and team do a wonderful job honoring the product through traditional processes, and a combination of knowledge, science, patience and love.”
Hickory Nut Gap will introduce five flavors including:
- Classico – Pink peppercorn and perfectly balanced, rich pork flavor.
- Milano – A finely ground, garlic-forward staple.
- Sweet Sopressata – Simply seasoned with salt and pepper, highlighting the quality of the pork.
- Hot Sopressata – Featuring Calabrian chilis with fruity notes, and deep, spicy complexity.
- Pepperoni – A bold take on the well-loved classic.
The salamis are made without nitrates or nitrites added and free of gluten, fillers, antibiotics, and added hormones. The salamis come in 6 oz resealable pouches to maintain freshness and convenience.
