Smoked · Where there’s smoke, there’s a summit

Three Caves Salami

Cured somewhere cool, dark and suspiciously cave-like.

Three salamis — fennel, black pepper and a hot Calabrian — slow-cured until firm. One for each cave. Slice thin and eat it on a ledge.

• Fennel, black pepper, hot
• Slow-cured 6 weeks
• Shelf-stable until opened

Packed. (This is a pretend shop — nothing was actually ordered.)