Rustic. Honest. Unmistakably Italian. Casareccio — "homemade" in the tradition of Italian farmhouse charcuterie — is the salame that has fed rural families for generations, before charcuterie became a word people put on menus. Coarsely ground Mangalitsa pork, seasoned with the elemental building blocks of Italian curing: salt, garlic, black pepper, and red wine. No embellishment. No flourish. Just the kind of deeply satisfying, straightforward salame that reminds you why this tradition has survived centuries. Slice it thick. Eat it with bread and good company.