by Nick Heitman, Meat & Seafood Category Manager
Charcuterie boards are a good way to highlight edibles from a variety of different food groups. Whether it be cheese, pickles, fruit, preserves, or salamis, there is something for everyone.
My go-to salami producer to build a charcuterie board is Driftless Provisions, located in Viroqua, Wisconsin. Ryan and Kristen Wagner started the company with inspiration from the landscapes that surround the Driftless Region of the Viroqua area, and a commitment and passion for honoring local food systems.
The Beginning
Ryan, an avid outdoorsman, began experimenting with salamis by preserving game he harvested as well as local hogs in a root cellar. With his recipes and Kristen’s strong sustainable food background, they founded Driftless Provisions. They recently finished construction on a new facility and have updated their packaging and increased the size of the salamis to 4.5 oz. With the completion of the new facility, they also have begun to offer custom processing for hunted or raised animals using their own recipes.
Salamis
Their salamis are all dry-cured, meaning they are shelf-stable! They do recommend refrigeration after opening the package. Like all dry-cured salamis, they are best enjoyed sliced thin and served at room temperature. My personal favorite is the Sauccison Sec, which has few ingredients and allows the funkiness of the dry-cure process to stand out. Other flavors offered include Finnochionna, Soppressata, Chorizo, Loukanika, Elk Cacciatore, and Venison Salami Picante.
All three Co-op locations carry the salamis, and Willy West carries many of their other offerings like bacon, breakfast sausage, bratwurst, and andouille. I hope you consider adding some Driftless Provisions products to your charcuterie board this holiday season!
