Name: Truffle Salami
Brand: Truffleist
Price: 20.00 USD
Availability: InStock

Congratulations, you've unlocked free shipping!

PlasmicCartItemPrice

PlasmicCartSubtotal

PlasmicCartItemQuantity

ShopifyCollectionList

PlasmicCart

PlasmicCartGiftNote

BasicButton

Cart

ContextualHide

MarkdownText

ManipulateQuantity

SwatchGridBase

PDPReviewSection

UpsellTitleText

TruffleistHr

PDPAddToCartRegion

ConditionalVisibility

TruffleistAboveNavigation

PdpReviewsModule

PDPReviewStars

TruffleistFooter

blinkSlider

UpsellPriceText

PlasmicUpsellItems

PlasmicCartActiveDiscount

PlasmicCartOrderOptionToggles

PlasmicCartItemName

Navigation

DesignNavigation

URL Image

PDPActiveVariantArea

DesignSwatch

NavigationViewTrigger

SwatchBase

PlasmicCartItemCustomAttribute

PlasmicCartItem

PlasmicProgressRegion

PdpDefault

PDPModule

UpsellAddToCart

PlasmicOpenCartDrawer

DesignSwatchGrid

KlaviyoNewsletterSignup

PlasmicCartVariantName

PdpPdpModule

PdpReviewsHeading

TriggerCheckout

AddToCartButton

PDPVariantSelection

Segment

Screen

plasmic-embed-css

blink - Truffleist

Inspired by European Salami, Saucisson & Embutidos, limited batches of Saucisson aux Truffes Noires with Black Summer Truffles are made in partnership with Jacüterie, based in New York’s Hudson Valley, using a custom truffle salt. The Dry Cured Sausages are made with pasture-raised pork and no additive antibiotics or hormones. 5 oz. (156 g) Cut into coins, roast, and use as a dipper for beer cheese Dice, roast, and sprinkle over salads, brothy mussels, or pastas Replace the bacon in your everyday Bacon, Egg, & Cheese or BLT Refrigerate upon arrival. Ingredients: Pork, pork fat, Truffleist Truffle Salt, Contains 2% or less: Dehydrated cane juice, celery powder, lactic acid starter culture, mold cultures, water, pork casings See all recipes that use Truffle Salami.

<div class="product-text">
Inspired by European Salami, Saucisson &amp; Embutidos, limited batches of Saucisson aux Truffes Noires with Black Summer Truffles are made in partnership with Jacüterie, based in New York’s Hudson Valley, using a custom truffle salt. The Dry Cured Sausages are made with pasture-raised pork and no additive antibiotics or hormones. 5 oz. (156 g)
<ul>
<li>Cut into coins, roast, and use as a dipper for beer cheese</li>
<li>Dice, roast, and sprinkle over salads, brothy mussels, or pastas</li>
<li>Replace the bacon in your everyday Bacon, Egg, &amp; Cheese or BLT</li>
</ul>
Refrigerate upon arrival. 
Ingredients: Pork, pork fat, Truffleist Truffle Salt, Contains 2% or less: Dehydrated cane juice, celery powder, lactic acid starter culture, mold cultures, water, pork casings 
See all recipes that use <a href="/collections/recipes?pf_t_ingredients=Truffle+Salami" target="_blank">Truffle Salami</a>.
</div>

Truffle Salami, Truffle Products, Salami, Charcuterie Salami

Truffle Salami

Default Title

Ungrouped

Ingredients 1⁄3 c The Truffleist truffle salami (about 1⁄2 of a salami), finely minced 2 c water 1 c whole milk 1 c polenta (not instant) 2 tsp kosher salt tt freshly ground black pepper 1⁄2 c parmesan, grated 2 Tbs extra virgin olive oil Directions Add finely minced salami to a cold pot. Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes. Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper. Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling. Grease a small baking dish, and transfer the polenta into it, pressing down evenly. Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight. When the polenta has set, preheat the oven to 450F. Flip the polenta out of the baking dish and onto a cutting board. Cut into fries, in the size you like. Line a large baking sheet with parchment paper, and lay the fries out evenly. Brush with the olive oil, then place in the oven. Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over. Remove from the oven, and serve with Truffle Parmesan Ricotta Dip!

Ingredients
<ul>
<li>1⁄3 c <a href="/products/pork-salami-made-with-truffles-and-sea-salt" target="_blank" rel="noopener noreferrer">The Truffleist truffle salami</a> (about 1⁄2 of a salami), finely minced</li>
<li>2 c water</li>
<li>1 c whole milk</li>
<li>1 c polenta (not instant)</li>
<li>2 tsp kosher salt tt freshly ground black pepper</li>
<li>1⁄2 c parmesan, grated</li>
<li>2 Tbs extra virgin olive oil</li>
</ul>
Directions
<ol>
<li>Add finely minced salami to a cold pot.</li>
<li>Place over low heat, allowing some of the fat to render out and the salami to soften, about 3-5 minutes.</li>
<li>Pour in the water and milk, and bring to a low simmer. Whisk in the polenta, and season with salt and black pepper.</li>
<li>Continue to whisk occasionally as the polenta cooks, until it has absorbed all the liquid. Turn off the heat and stir in the parmesan. Let sit for about 5 minutes, to finish cooking and to start cooling.</li>
<li>Grease a small baking dish, and transfer the polenta into it, pressing down evenly.</li>
<li>Let the baking dish cool slightly, then place in the freezer for about 20 minutes to set. Alternatively, place in the fridge about 2 hours, or overnight. When the polenta has set, preheat the oven to 450F.</li>
<li>Flip the polenta out of the baking dish and onto a cutting board.</li>
<li>Cut into fries, in the size you like.</li>
<li>Line a large baking sheet with parchment paper, and lay the fries out evenly.</li>
<li>Brush with the olive oil, then place in the oven.</li>
<li>Bake for about 15 - 20 minutes, until the bottoms are golden, then flip the fries over and bake another 10 - 20 minutes, depending on size, until they’re golden all over.</li>
<li>Remove from the oven, and serve with Truffle Parmesan Ricotta Dip!</li>
</ol>

Truffle Salami Polenta Fries

RECIPE CREATED BY THE GREENPAN KITCHEN TEAM Grilling season just got extended! Enjoy a delicious bite of one of autumn's most popular ingredients by pairing The Truffleist Hot Sauce, Honey, and Salami with grilled butternut squash. And with everything cooked indoors on the versatile GreenPan Premier Multi Grill, Griddle, & Waffle Marker, this is a dish easy to make, but certain to impress! Yields: 4 Time: 5 minutes prep, 30 minutes cooking, 35 minutes total INGREDIENTS: For the Flatbread: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon granulated sugar 3/4 teaspoon kosher salt 2 tablespoons extra virgin olive oil ½ cup cold water For the Lemon Ricotta: 1/2 cup whole milk ricotta 2 teaspoons lemon zest 1 teaspoon lemon juice For the Truffled Topping: 2 ½ ounces (half a package) Truffleist Salami, cut lengthwise into two long pieces ½ of a medium butternut squash, peeled and cut into ½” slices 2 teaspoons Truffleist Hot Sauce, plus more for serving 2 teaspoons avocado oil (or high heat oil of choice) 3 sprigs fresh thyme, destemmed and roughly chopped 1 teaspoon kosher salt ¼ cup finely grated parmesan cheese Truffleist Honey, for serving ¼ cup fresh flat leaf parsley, for serving PREPARATION INSTRUCTIONS: In a large mixing bowl combine the flour, baking powder, sugar and salt and stir until evenly combined. Pour in the olive oil and ice water and mix using your hands or a wooden spoon until a rough dough comes together. If needed, adjust the consistency of the dough with a bit more water or flour – it should be slightly tacky, but not sticking to your fingers completely. Sprinkle a little extra flour onto a clean countertop or work surface and gently knead the dough until it becomes a bit smoother, 2 to 3 minutes, adding more flour as needed if its sticking to the countertop or your fingers. Shape the dough into a tight ball and return it to its bowl, covering with a towel or plastic wrap for 10 to 15 minutes to allow it to rest. Set both grill plates on the GreenPan Multi-Grill, Griddle, & Waffle Maker to 450 degrees and set the timer for 30 minutes. Once the grill is at temperature, cook the Truffleist Salami with the grill lid closed for 4 minutes until slightly crisp on the outside. Once cool enough to handle, slice it into ¼” pieces and transfer it to a medium mixing bowl covered with foil to keep warm. In a large mixing bowl, toss the butternut squash, Truffleist Hot Sauce, oil, thyme and salt until the squash is evenly coated. Grill the squash for 7 to 8 minutes with the grill lid closed, flipping the squash over halfway through if needed to make sure both sides get even grill marks (in case the slices aren’t exactly the same thickness!). Once cooked through, transfer to a cutting board and cut the squash into ½” cubes. Place the squash in the bowl with the salami and again cover with foil to keep warm. While the squash is grilling, in a small bowl combine the ricotta, lemon juice and zest and set aside. Uncover the flatbread dough and transfer it to a countertop dusted with flour. Divide the dough into four equal pieces and form them into rough circles. Use a rolling pin to roll each piece of dough into large circles or ovals, about 1/8” thick, using more flour as needed so the dough doesn’t stick to the counter or rolling pin. Press the Sear button on the GreenPan Multi-Grill, Griddle, & Waffle Maker to increase the heat to 500 degrees and carefully lay the grill open flat. Cook two flatbreads at a time (one on each grill plate) for 3 minutes on the first side, then flip and cook an additional 2-3 minutes more on the second side. Transfer the finished flatbreads to a wire rack and repeat with the remaining two. To serve, spread 2 tablespoons of the lemon ricotta evenly on each flatbread, followed by ¼ of the squash and Truffleist Salami mixture (if desired, you can warm the mixture back on the grill, in the oven or on the stovetop in a GreenPan skillet). Sprinkle each flatbread with 1 tablespoon of parmesan cheese and drizzle with Truffleist Honey and Hot Sauce to taste. Garnish with chopped parsley and cut each flatbread into four even pieces. TIPS: Mixing dough for things like pizza, bread and flatbreads can be a bit different every time! Depending on how you store your flour, how old it is, and even the weather, you might need more or less water than a recipe calls for! So don’t be afraid to add a bit more flour or water as needed until the dough looks and feels just right. If you don’t have fresh thyme, you can always use dried. But any dried herb is concentrated and much more intense – so a good rule of thumb is to only use 1/3 the amount of dried when substituting for the amount of fresh that’s called for in a recipe!

<h6 style="text-align: center;">RECIPE CREATED BY THE <a href="https://www.greenpan.us/">GREENPAN</a> KITCHEN TEAM </h6>
Grilling season just got extended! Enjoy a delicious bite of one of autumn's most popular ingredients by pairing The Truffleist Hot Sauce, Honey, and Salami with grilled butternut squash. And with everything cooked indoors on the versatile <a href="https://www.greenpan.us/products/contact-grill-griddle-and-waffle-maker?_pos=8&amp;_sid=b124cedca&amp;_ss=r#search" title="Multi-Grill, Griddle &amp; Waffle Marker | Stainless Steel" target="_blank">GreenPan Premier Multi Grill, Griddle, &amp; Waffle Marker</a>, this is a dish easy to make, but certain to impress! 
<div class="article-content">
Yields: 4
Time: 5 minutes prep, 30 minutes cooking, 35 minutes total
 
INGREDIENTS:
For the Flatbread:
<ul>
<li>1 1/2 cups all-purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon granulated sugar</li>
<li>3/4 teaspoon kosher salt</li>
<li>2 tablespoons extra virgin olive oil</li>
<li>½ cup cold water</li>
</ul>
 
For the Lemon Ricotta:
<ul>
<li>1/2 cup whole milk ricotta</li>
<li>2 teaspoons lemon zest</li>
<li>1 teaspoon lemon juice</li>
</ul>
 
For the Truffled Topping:
<ul>
<li>2 ½ ounces (half a package) <a href="https://www.truffleist.com/collections/truffleist-collection/products/pork-salami-made-with-truffles-and-sea-salt">Truffleist Salami</a>, cut lengthwise into two long pieces</li>
<li>½ of a medium butternut squash, peeled and cut into ½” slices</li>
<li>2 teaspoons <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffleist-hot-sauce" target="_blank" title="Truffleist Hot Sauce" rel="noopener noreferrer">Truffleist Hot Sauce</a>, plus more for serving</li>
<li>2 teaspoons avocado oil (or high heat oil of choice)</li>
<li>3 sprigs fresh thyme, destemmed and roughly chopped</li>
<li>1 teaspoon kosher salt</li>
<li>¼ cup finely grated parmesan cheese</li>
<li>
<a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-honey" target="_blank" title="Truffle Honey" rel="noopener noreferrer">Truffleist Honey</a>, for serving</li>
<li>¼ cup fresh flat leaf parsley, for serving</li>
</ul>
 
 
PREPARATION INSTRUCTIONS:
<ol>
<li>In a large mixing bowl combine the flour, baking powder, sugar and salt and stir until evenly combined. Pour in the olive oil and ice water and mix using your hands or a wooden spoon until a rough dough comes together.  If needed, adjust the consistency of the dough with a bit more water or flour – it should be slightly tacky, but not sticking to your fingers completely. </li>
</ol>
 
<ol start="2">
<li>Sprinkle a little extra flour onto a clean countertop or work surface and gently knead the dough until it becomes a bit smoother, 2 to 3 minutes, adding more flour as needed if its sticking to the countertop or your fingers. Shape the dough into a tight ball and return it to its bowl, covering with a towel or plastic wrap for 10 to 15 minutes to allow it to rest. </li>
</ol>
 
<ol start="3">
<li>Set both grill plates on the GreenPan Multi-Grill, Griddle, &amp; Waffle Maker to 450 degrees and set the timer for 30 minutes. Once the grill is at temperature, cook the Truffleist Salami with the grill lid closed for 4 minutes until slightly crisp on the outside. Once cool enough to handle, slice it into ¼” pieces and transfer it to a medium mixing bowl covered with foil to keep warm. </li>
</ol>
 
<ol start="4">
<li>In a large mixing bowl, toss the butternut squash, Truffleist Hot Sauce, oil, thyme and salt until the squash is evenly coated. Grill the squash for 7 to 8 minutes with the grill lid closed, flipping the squash over halfway through if needed to make sure both sides get even grill marks (in case the slices aren’t exactly the same thickness!). Once cooked through, transfer to a cutting board and cut the squash into ½” cubes.  Place the squash in the bowl with the salami and again cover with foil to keep warm. </li>
</ol>
 
<ol start="5">
<li>While the squash is grilling, in a small bowl combine the ricotta, lemon juice and zest and set aside.</li>
</ol>
 
<ol start="6">
<li>Uncover the flatbread dough and transfer it to a countertop dusted with flour. Divide the dough into four equal pieces and form them into rough circles. Use a rolling pin to roll each piece of dough into large circles or ovals, about 1/8” thick, using more flour as needed so the dough doesn’t stick to the counter or rolling pin.  Press the Sear button on the GreenPan Multi-Grill, Griddle, &amp; Waffle Maker to increase the heat to 500 degrees and carefully lay the grill open flat.  Cook two flatbreads at a time (one on each grill plate) for 3 minutes on the first side, then flip and cook an additional 2-3 minutes more on the second side.  Transfer the finished flatbreads to a wire rack and repeat with the remaining two. </li>
</ol>
 
<ol start="7">
<li>To serve, spread 2 tablespoons of the lemon ricotta evenly on each flatbread, followed by ¼ of the squash and Truffleist Salami mixture (if desired, you can warm the mixture back on the grill, in the oven or on the stovetop in a GreenPan skillet). Sprinkle each flatbread with 1 tablespoon of parmesan cheese and drizzle with Truffleist Honey and Hot Sauce to taste. Garnish with chopped parsley and cut each flatbread into four even pieces. </li>
</ol>
 
           
TIPS: 
Mixing dough for things like pizza, bread and flatbreads can be a bit different every time!  Depending on how you store your flour, how old it is, and even the weather, you might need more or less water than a recipe calls for!  So don’t be afraid to add a bit more flour or water as needed until the dough looks and feels just right. 
If you don’t have fresh thyme, you can always use dried.  But any dried herb is concentrated and much more intense – so a good rule of thumb is to only use 1/3 the amount of dried when substituting for the amount of fresh that’s called for in a recipe!
</div>

Truffle Salami

Description

Truffle Salami Polenta Fries

Truffled Spice Butternut Squash and Salami Flatbread

People Love Truffle Salami

Shop

Explore

Connect with Us