REVIEW: Renegade Foods’ Plant-Based Salami Sampler

We had the pleasure of trying Renegade Foods’ Plant-Based Salami Sampler. So let’s cut to the chase: It was the secret ingredient we needed to make the vegan charcuterie board of our dreams!

It’s 11:56 p.m. You watch the second hand tick, as the waning few minutes of this chapter of your life comes to an end. You’ve made the decision. THE DECISION. In four minutes’ time you will no longer consume—in any way, shape, or form— any animal products. 

If you’re reading these words, odds are, you’ve either been there, or are flirting with the idea. A few years back, soon after making the decision myself, I remember thinking about the foods I would miss most. I thought of Texas T-Bones and southern fried chicken and triple-cream Brie and slightly runny eggs over medium. As it turned out, I don’t really miss any of those things. Rather, the one ingredient that didn’t cross my mind turned out to be the one I missed the most: The ingredient I longed for on pizza and sandwiches and on holiday charcuterie boards. The thing that—until very recently—I had assumed would be absent from this vegan chapter of my life. 

Renegade Foods

Of course I’m talking about salami. Val and I have had a lifelong love affair with the Italian cured sausage. Sadly, we found it to be one of the hardest ingredients to find a suitable vegan replacement for. That is, until we came across Renegade Foods. Based out of Northern California, Renegade Foods is a women-owned business. Their sausages are made to be enjoyed with a glass of wine—red, white, rose, or sparkling. Of course, you can also throw a few slices on your pizza or in your sandwich. 

They were kind enough to send us a Plant-Based Salami Sampler 3-Pack of their premium smoked meats: Spicy Chorizo, Smoky Sopressata and Sweet Toscana. Implementing old world techniques such as smoking and fermentation, Renegade Foods has spent the last 10 years marrying thoughtful dietary choices with a love of flavor and food. All of these delectable sausages are made in consultation with professional chefs. They’re packed full of flavor and absolutely delicious. 

Plant-Based Salami Sampler 3-Pack

• Smoky Soppressata: This was our favorite flavor of the bunch. As advertised, the soppressata is heavy on the smoke, which gives it a bit of a summer-sausage flavor. The real kicker, however, is the whole black peppercorns scattered throughout the sausage. The peppercorns add a little heat, which pairs nicely with the smoky flavor.
• Sweet Toscana: When we think Italian sausage, we think fennel seeds. The folks at Renegade Foods clearly know what they’re doing, because this sausage was on point. The fennel seeds give it that authentic Tuscan flavor while the roasted red peppers add a touch of sweetness.
• Spicy Chorizo: We love all chorizo—Spanish, Mexican and everything in between. This one has a bit of a kick to it and the sweet paprika complements the spice. Pro-tip: When in doubt always pair a little sweet with your heat.

Treat your tastebuds and order yourself a plant-based, slow-smoked salami or three from the Renegade Foods website. A portion of all sales go to animal sanctuaries and environmental causes.

Tips on Assembling the Perfect Plant-Based Charcuterie Board:

We created charcuterie boards using Renegade Foods’ plant-based salamis and thought we’d share a few tips! Assembling a great charcuterie board is in many ways like painting a Jackson Pollock— there’s really no wrong way to do it, and you can let your imagination run wild. This is part of what makes the charcuterie experience so fun. Plus, it tastes delicious. And that’s not something you can say about an oil painting. Eat your heart out, Pollock! That being said, there here are some tips and tricks to making sure your charcuterie board hits all the right notes:

1. Think Variety. Diversity is always a good thing after all, so expand the palette of flavors to ensure your charcuterie board isn’t too one note. Mix it up with some sweetness and saltiness. For our board, we included both fresh and dried fruits for a touch of sugar to go along with some green olives and caper berries for that salty briny flavor.
2. Think Texture. A little crunch goes a long way. We added both multigrain and water crackers.
3. Think Seasonal. Seasonal herbs and produce are not only more flavorful, they’re cheaper too! Since it’s the start of summer, we include fresh basil and grape tomatoes to our charcuterie board.
4. Think Bite-Size. Charcuterie boards are all about little bites, so make sure you cut your ingredients into manageable, bite-sized pieces.

More Vegan European Recipes

• Vegan Spanish Paella