Motherboard

Motherboard
Ingredients
4 oz. COLUMBUS® Italian Dry Salami, thinly sliced
3 oz. Parmigiano Reggiano, broken into rustic bite-size crumbles
3 oz. Castelvetrano olives
3 oz. green grapes
How to enjoy
1. Start with a bite of slow-aged COLUMBUS® slow-aged Italian Dry Salame and enjoy the bold romance of red wine, garlic, salt and pepper with the pork on its own.
2. Next, add a piece of Parmigiano Reggiano to the bite and enjoy the bursts of umami crystals in the cheese reacting with the slow-aged salame. As you continue to chew, you enjoy more complexity in these Italian creations.
3. Finish the experience with a green grape for a burst of sweet acidity or a briny and buttery Castelvetrano olive as you take a deep drawl of pinot noir.
BEVERAGE PAIRING
Pinot Noir
ABOUT COLUMBUS® Italian Dry Salami
COLUMBUS® Italian Dry Salami has made San Francisco—its city of birth—the salame capital of the U.S. We’ve been making ours since 1917, when our founders adapted a recipe for Milano style Salame. We use only select cuts of pork, cracked black pepper, our signature blend of spices, and burgundy wine—giving it a unique richness and aroma, and a nice bite from the slow curing. Aged 21 to 33 days depending on size.