We have our hands full with production, so we don't currently have our own brick and mortar retail shops. Our products can be found at specialty stores and food retailers throughout the country, although this website is usually your best bet for anything you can't find locally.
Yes we do! If you order online, we ship your order via next day delivery to ensure freshness. All orders are shipped with ice/cold packs and stay fresh for 24 hours. To find out more details about shipping, please navigate to our shipping page. If you have any questions, feel free to send us a note via our contact page.
For wholesale information, please visit ourContact Us page, choose the "Wholesale" option and drop us a line.
We do, but are working on the best way to present them on the website. Please check back soon.
Dry Salami - If you want to know the technical answer, the absolute best way is to unwrap each salame and hang in a cool, humid room (say 50 to 60°F with 70 to 75% humidity). Otherwise keep it rolled up in Fra' Mani Paper or peel the salame from its casing, wrap tightly in plastic wrap and refrigerate. We do not recommend freezing our dry salami products.
Hams, Pancetta, Mortadella, Salame Rosa, Turkey Galantine - Keep refrigerated until ready to serve. To preserve freshness, once opened, wrap airtight. Change the wrapping upon each successive opening.
Sausages - Keep refrigerated until ready to heat. Fully cooked sausages should be used within three days of opening, or may be frozen, on or before the 'Use or Freeze By' date, for up to four months.
Prepared Foods - All of our prepared food items, except for our Brined & Seasoned Whole Turkeys, are fully cooked. Keep refrigerated until ready to heat/serve.
We recommend peeling back the natural casing before slicing and eating.
Like fine cheese, mold is actually beneficial to the aging of dry salami. All of our dry salami are enclosed in natural hog casings that are hosts to harmless mold that help in the aging process. Our dry salami can have both white mold and blue/green mold. Depending on storage conditions, mold may change in color and increase or decrease in quantity.
It happens, but is certainly not ideal. Improper storage and handling (usually moving in and out of refrigerated temperatures) may result in slimy or moist mold and/or an ammoniated odor, and can adversely affect the flavor of the salame.
We produce two different varieties of pancetta – Uncured Pancetta and Smoked Uncured Pancetta. Our Smoked Uncured Pancetta is not raw. In fact, you will see the words “Fully Cooked” on the label. You can eat/serve our Smoked Pancetta “as is,” although we recommend heating it for best results. Our original Uncured Pancetta (the flat slab) should be cooked according to the Safe Handling Instructions on the label prior to eating/serving.
Natural nitrite, the common curing agent in all cured meat, is present in the celery powder we add to our own cured products.We do not use any curing accelerators (such as ascorbic acid or sodium erythorbate) in any of our products.
We use celery powder, a natural ingredient that helps in the curing process. USDA label regulations require us to label many of our products as “uncured” since we do not use a pure form of synthetic nitrite or nitrate. We know this can seem misleading, but our hands are tied by the current labeling rules.
Our dry salami, cooked salumi, pancetta and sausages do not contain any wheat fillers or wheat-based ingredients.
We appreciate all who share our passion for the craft. Unfortunately, due to the strict USDA regulations under which we operate, we are unable to accommodate tours or interns at this time.
The “Whole Hog” chapter in our founder's (Chef Paul Bertolli) book Cooking by Hand is a useful resource for anyone interested in artisanal salumi-making at home.
At this time, most of our prepared foods are sold exclusively at Costco, and we recommend contacting your local Costco to inquire about specific item availability.
