You’ll want to peel off any casing before enjoying our salame. To remove casings, first soak the salame in a wet paper towel for 10 minutes to re-hydrate and make it easier to remove.
Using a knife - always use a fine-edged knife and not a serrated knife— slice off one end and starting in the middle, score towards the sliced off end. Using the knife, lift the corner casing from the salame, and then slowly peel it back by hand. Only peel back as much as you need for that serving.
Once peeled, continue slicing the salame from the cut end, preferably at a slight angle. Finally, keep in mind that our salame is best enjoyed at room temperature.
Knife: Always use a sharp knife and avoid serrated knives when possible as they tend to pull and tear the meat.