Elevation Meats 'Sour Ale' Salami, Colorado

Bright acidity and gentle spice rise from the first bite, unfolding into a savory core layered with subtle sweetness and a clean, peppery lift. Elevation Meats ‘Sour Ale’ Salami draws inspiration from the interplay of beer and charcuterie, incorporating sour ale to create a profile that is both lively and restrained. Made with 100% humanely raised pork, it reflects Elevation’s commitment to thoughtful craftsmanship, and their growing national recognition, including Good Food Award honors, was a key factor in bringing this distinctive producer into our selection.

Product Details:

• Producer: Elevation Meats
• Owner: Chad Nelan
• Charcutier: Chad Nelan
• Style: Beer-inflected dry-cured salami
• Meat: 100% humanely raised pork
• Seasoning: Sour ale, black pepper
• Weight: 4.5 oz
• Production Practices: Antibiotic-free, hormone-free, no synthetic nitrates

Sensory Description:

Supple and balanced in texture, this salami highlights the natural character of the pork with a gentle overlay of bright acidity and mild sweetness. The sour ale brings a subtle tang and lift, while black pepper adds a delicate spice that frames rather than dominates. The result is a clean, nuanced profile where savory depth and freshness coexist, allowing the quality of the meat to remain at the forefront with a soft, lingering finish.

Producer’s Background:

Elevation Meats is a Colorado-based charcuterie producer founded by Chad Nelan, built around exceptional taste, premium ingredients, and a commitment to responsible sourcing. The company focuses on humanely raised pork, bold yet balanced flavor development, and traditional curing methods without synthetic nitrates. Their products have earned national acclaim, including a Good Food Award for Calabrese salami and top honors for Wagyu Bresaola and Lonza, helping establish them as a standout name among modern American charcutiers.

Serving Suggestions:

Serve at cool room temperature to highlight its delicate balance of acidity and spice. Pair with cornichon and mustard for contrast, alongside sour ale or dry cider to echo its bright, tangy profile. It also integrates seamlessly into charcuterie boards with fresh bread, mild cheeses, and pickled accompaniments.