I finally went searching again for high quality Italian dried meats to add pizazz to simple meals of cheese n’ almond crackers n’ olives. And I found Creminelli!!! Cristiano Creminelli started his artisanal charcuterie company in 2007.
Salami is traditionally used in reasonably small amounts, as a taste-sensation to counterbalance cheese and other tastes. @Madeleine probably knows more about that!
It can be economical and low carb if you use the salami sparingly in the meal as a sort of seasoning, 2 -3 slices that are nibbled and savored… on a plate along with hard boiled eggs, sardines, cheeses, almond flour crackers, oh my! But even if a person had… 5-7 slices, the carbs are still manageable (but getting pricey).
I expect all salami to have carbs as they do use sugars - but not a problem for me on an OMAD day! The pigs are open pasture, but not grassfed. Fed “White grains” instead of yellow grains, and I don’t know what that means exactly.
(Thought you’d be interested in the below stout salami @Baytowvin! Except it’s sold by an external vendor, heavy shipping charges)