FAQ

See below for frequently asked questions about our products and shipping.

When will my order ship?

All orders placed will be shipped within 24 hours upon purchase, with exception of Sunday's. Orders will be delivered by either UPS or USPS within 2-3 business days. Local orders will be delivered within 48 hours.

How should I store my salami?

Although salami can be stored at room temperature, once it has been cut open it is best to refrigerate it. Simply place unused portion in a sealable plastic bag, or rewrap it in the butcher paper it was purchased in. We don’t recommend wrapping it tight with plastic wrap because it will continue to lose moisture and this moisture will become trapped and cause the salami to feel slimy. Very unpleasant.

How long will my salami last?

It will actually last for several months; however, for the best quality it should be eaten within 4 weeks. Besides, how could you wait so long to enjoy good salami?

Do I remove the casing from my salami?

Yes, it should be removed. Although the casing is edible it’s not very pleasant and its texture is tough to chew.

What is the best way to peel a salami?

First, slice off the end. Second, make a slit through the casing down the center. Peel back the casing and then cut slices about the thickness of a nickel.

What is the white powder on the salami's surface?

It is a combination of white mold and wild yeast. They are harmless and edible and are similar to that found on good cheeses. It is introduced to the salami during the fermentation stage and helps to keep the casing from drying out. It also adds a depth of flavor and helps defend against harmful bacteria.

Is my salami gluten free?

Yes, all of our salumi products are gluten free.

Does my salami contain nitrates or nitrites?

Yes. It is used to make salami safe. Whole muscle cures such as Prosciutto, Coppa, and Guanciale do not contain nitrates.

Does my salami contain dairy?

No. Although some manufacturers use non-fat dry milk as a binder, we do not.