House-made charcuterie is all the rage, but give us some good old-fashioned Italian salami, made the traditional way. At least if you want to wow the guests—with the mother of all antipasto platters—and not just feed them. Fortuna’s Sausage Co. makes dry-cured links and salami from trimmed pork and seasonings like wine, garlic, and spices, which are then stuffed into natural casings, tied by hand, and air-dried for eight to 12 weeks. The third generation of Fortunas uses recipes from the family’s native town in Calabria to make the Soupy ™, a dense, meaty sausage in the style of a Calabrese sopressata spicy but with cayenne and paprika. Their own sopressata has a rougher texture and the flavor of sherry, spice, and garlic. Cacciatorini, on the hand, is mild and sweet. It’s named for hunters who used to take sausages on their forays to provide sustenance. For you, though, the hunt is over.