This all-beef dry-cured salami is made with quality lean beef and red wine. Chewy, smokey and delicious. A great alternative to pork salami. Pork free.

ABOUT OUR SALAMI

Great for snacking, salami pairs well with cheese, olives, crackers, bread, wine and beer. Also, great for spicing up eggs, pasta, salads and sauces.

These salamis are shelf stable and do not need to be refrigerated until after opening. Perfect for camping, hiking, picnics or traveling.

Salami Casing

We use a fibrous casing, which is made from plant cellulose and should be removed before eating.

Salami & Mold

Our old-world style, Italian dry salami is coated in an organic white mold as part of the dry-curing, preservative process. Like you would find in some fine cheeses, this mold is harmless and contributes to the unique flavor profile of our salami.

Due to the fact that our salami is vacuum sealed in plastic, the growth of this mold is inhibited, so you may not see any mold on the surface when you first open your salami.

As it is exposed to air, though, you may begin to see a white mold develop (the mold may also be green or dark colored, which is fine). Don't be scared! This mold is beneficial and prevents harmful bacteria from spoiling the salami. It is totally edible, but will usually be removed along with the outer casing, which should be removed anyways before you enjoy your salami.

No Nitrites or Nitrates Added
Uncured
Gluten-Free
Vacuum sealed and wrapped in paper
8oz sticks
We use a fibrous casing, which is made from plant cellulose. Remove casing before eating.

About Foustman's Salami

History of Salami in San Francisco

Ingredients: beef, sea salt, nonfat dry milk, sauterne wine, contains less than 2% of the following: cane sugar, spices, natural flavoring, garlic, natural smoke flavoring, lactic acid starter culture.

Regular Kettle Corn