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Salami, Cream Cheese, and Pickle Rollups


This appetizer plate is teeming with enzymes, beneficial bacteria, and flavor when made with traditionally cultured versions of today’s more processed ingredients. Make them for your next dinner party, reunion, or holiday and enjoy knowing that these are homemade and full of cultured goodness.


  • 24 slices of hard salami
  • 8 ounces cultured cream cheese, softened at room temperature (kefir or yogurt cheese could be used as well) 
  • 4 large lacto-fermented dill pickles (or more if using small pickles)

  1. Spread salami slices with cream cheese.
  2. Wrap your salami slices with cream cheese around the pickles.
  3. Slice the wrapped pickles 1/2 inch thick.
  4. Lay everything out on a platter and place a toothpick in each bite.

Tip: Look for natually cured hard salami, generally indicated by the ingredient lactic acid on the label.




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