At the turn of the century, Louis Gabriati, a salame cure master, set out to find a climate in the United States identical to that of Northern Italy so he could produce his beloved Italian dry salame. In 1910, Louis found that moist, mild climate in San Francisco and founded the Gallo Salame company. After building a successful business and a strong brand of dry salame products, he sold the company to Consolidated Foods (Sara Lee) in 1979. In 1982, Gallo Salame was merged with Galileo-Capri, an Italian specialty meats company serving the food service industry, to create Galileo Foods — owned by parent company, Sara Lee. Today, Gallo Salame products are exclusively produced in the San Francisco Bay area at a plant located in San Lorenzo.

When the quality and care of nearly 99 years is combined with the art of natural aging you end up with the quality that people know and expect from Gallo Salame. Gallo Salame is made with a select blend of herbs, spices and the finest lean pork creating Gallo Salame's delicious and distinguished flavor.

The strong Italian heritage still comes through today in all of Gallo Salame products down to the smallest details. Even the name speaks to its Italian heritage - Gallo Salame is spelled with an "e" (the Italian spelling) instead of an "i". Remember that when only the best will do, make it Gallo Salame.