Description Lamb and garlic grind, cured with juniper – sippin’ on gin and juice, laid back – with my mind on salame and salame on my mind. Coarse ground lamb marbled with pork for texture is cured with juniper berries, orange peel, coriander, garlic, and black peppercorns. Slow cured without compound nitrates for a beautifully soft and sliceable texture. Just as happy on a charcuterie board as skewered atop a bloody mary. TASTING: herbal, bright, rich PAIRING: sparkling rose or white wine, citrus forward IPA beer, gin based drinks SERVING: creamy cow’s milk cheese, fresh vegetables, fermented foods
