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We cure our salame the old-fashioned way, nice and slow for several weeks.

After the salame starts its curing in the culture room, we move it to the drying room, where we carefully control the air to keep the humidity low and temperature cool. This lets the moisture in the meat rise to the surface, giving the casing its trademark white bloom, an aromatic mold that helps “lock-in” the old-world flavor and moistness. Simply peel the casing before slicing and eating the salame chub.

All salame has some form of sugar to facilitate the curing process. View our product ingredient lists for more details.

We use nitrates and nitrites in some of our products. Sodium Nitrite is an important ingredient in the curing process that kills clostridium botulinum, the microorganism that causes botulism, a deadly foodborne illness.

Yes! Our Light Italian Dry Salame is every bit as delicious as our traditional Italian dry salame, yet it has 55% less fat and only 70 calories per serving.

Yes! Our Reduced Sodium Italian Dry Salame is perfect for anyone who is watching their sodium intake. It is every bit as delicious as our traditional Italian dry salame, but with 60% less sodium per serving.

Salame is an all-pork product made with traditional salame spices. Pepperoni is a pork-and-beef product made with a zestier spice blend. Both are cured in the same fashion.

Yes, salame and pepperoni need to be refrigerated after opening.

Head over to our recipe section and explore all the great ways to make a meal special with Gallo Salame® Italian meats.