Columbus' Italian Dry Salami has solidified San Francisco as the salame capital of the U.S., tracing back to its inception in 1917. Their recipe, derived from Milano style Salame, utilizes exclusively chosen pork cuts, cracked black pepper, a proprietary spice blend, and burgundy wine. This combination imparts a distinctive richness and aroma, while the slow curing process yields a satisfying texture. Each batch is aged for 21 to 33 days, varying by size.

Ingredients: Pork, Salt, Nonfat Dry Milk, Sugar, Corn Syrup, Spices, Wine, Lactic Acid Starter Culture, Garlic Powder, Sodium, Nitrite, Sodium Nitrate