Salami

A dry-cured, dense, nitrate and hormone-free, richly flavorful sausage, prepared in a time-honored way in San Francisco. Our salami is made of nothing but premium meats - pepperoni, lamb, garlic-infused beef, pork, and Finocchiona. We utilize a coarse grind of pepper, lean pork, and a proprietary drying process. At Monte Pollino, we have taken our old family recipes and resurrected the efficient art of making dry-cured sausages and salami. Each stick is hand-made, from precise trimming of the pork to stuffing it into casings, hand wrapped, and hung to air dry for 8-10 weeks to lock in flavor.