Brad's new foods for June, featuring Anavery Farm and their delicious salami.

Our friends at Anavery also make great beef jerky, so don't miss that. But I want to talk about their salami.

One of the great learnings of our time with Adam was how much work and care it takes to keep all the animals comfortable and happy. (As their t-shirts say: "happy animals are delicious".)

The lambs graze on pasture when the northern Michigan weather behaves, and when the snow starts showing off, they cozy up indoors with grains and hay. We find that the shift in habitat keeps the flavor balanced and delicious, with none of the super intense gamey flavor that fully grass-fed lambs can have.

As a result the salami has an aroma of fresh garlic and rosemary, with flavor recognizably lamb in the best way: savory and earthy, with the right amount of firmness for a pleasant chew.

The salami is delicious and different from the more traditional flavors we carry. Plus Adam and the folks at Anavery Farm are passionate people we like working with. There's real people from a real farm responsible for this salami and—to me—that makes it all the more enjoyable.