Plenty of Genoa gets its garlic from a powder. Ours goes in twice, and neither time is dry. Fresh cloves get puréed into red wine first, so the wine carries that flavor evenly through the whole grind instead of leaving it in pockets. Roasted garlic follows for sweetness and depth, then coarse black pepper.

After that it’s time. A long, slow dry rounds off the garlic’s sharp edge and lets the wine notes come forward.

The full chub, whole and untouched. Slice it as thick or as thin as you want it. Best on a slicer. A sharp knife and a steady hand will do.

Want it ready to go? Same Genoa, already sliced.

Ingredients: Pork, pork fat, sea salt, wine, garlic, natural flavors (cultured celery powder), black pepper, dextrose, lactic acid starter culture.