Salamimami →
Pepperoni's bolder, tangier, spicier sibling — and the one Reggie reaches for first.
Vital wheat gluten base, hand-rolled, and seasoned with the kind of tangy heat that makes salami salami. It crisps, it curls, and it has enough flavor to hold its own against everything else on the board. Also the plant-based meat of choice at Saint Francis Apizza, if you needed a second opinion.
Use it everywhere you'd use pepperoni and then push it a little further — it can handle more.
The perfect bite: sliced thin on a sturdy cracker with a smear of Mad Cheese Pâté. That's Reggie's move and he's not wrong.
Pairs with the Spicy & Tangy and Smoky & Savory vibes.
Tasting notes: bold, tangy, spiced with real heat
Texture: firm and sliceable — crisps beautifully when cooked
Size: 5 oz hand-rolled log
Pro tip: brush slices with olive oil before baking for maximum crisp
Storage & Serving: Freezes well. Pan-sear or bake for best texture — brush with olive oil first. Add to pasta and soup just before serving. Equally good straight from the fridge.
Water, Wheat Gluten, Corn Starch, Rice Flour, Coconut Oil, Beets, Smoked Sea Salt, Beet Juice, Garlic Powder, Miso (Water, Organic Soybeans, Organic Rice Koji {Organic Rice, Koji [Asparagus Oryzae]}, Sea Salt, Yeast), Tapioca Starch, Onion Powder, Dried Shiitake Mushrooms, Spices, Apple Cider Vinegar, Sun Dried Tomatoes, Tomato Paste, Lactic Acid, Lemon Juice, Vitamin C Powder, Monosodium Glutamate, Cayenne, Sesame Seeds, Sugar.
Contains: Coconut, Sesame, Soy and Wheat.
Processed in a facility that also processes Almonds, Cashews, Pecans, Pistachios and Walnuts.
