By: Lori Harding
I had the pleasure of speaking with Iona Campbell and Kalie Marder, the founders of Renegade foods, Premium organic salamis made entirely from plants. These founders happen to be sister-in-laws and also lifelong animal lovers who care about the environment as well. They are both vegan and the inspiration of the plant based salami sprouted when the founders spent time living and working abroad in Spain with an Italian Chef.
What is amazing about these salamis is that they contain nutrient dense and superfoods like fermented miso and shiitake mushroom. As far as flavor , I personally got to try their Smoky Sopressa with undertones of applewood smoke and black pepper, Sweet Toscana, tuscan inspired with flavors of sweet Italian herbs and roasted red peppers, and Spicy Chorizo with a smoked paprika and garlic flavor profile. These salamis are truly extremely tasty. It’s good to know vegans can enjoy this salami on not only charcuterie boards but also in their meatless dishes.
I asked the founders what wine pairings are best with their salamis and as for reds I was told a lighter red like Pinot Noir, white like Chardonnay which is oaky and buttery, and also anything floral, or fruity, like a Riesling.
Lastly they target not only vegans and vegetarians but also flexitarians and omnivores. Meat eaters have tried this and loved it. The ultimate goal is getting more people to eat less meat without compromising taste.
Be sure to check them out on Instagram @eatrenegade as well as their website renegadefoods.com. They have recently launched their first exclusive subscription membership service as well called Renegade Nation where you can get monthly or quarterly salami as well as FREE seasonal salami.
