"Dry Cured Salame"

It Means: Fermented pork processed through a traditional hang-drying technique. Salt, seasonings and other ingredients are added to preserve the meat and it is aged three weeks to six months, depending on the size and type of the salame. Dry curing imparts an intense flavor and rich color, and some dry cured meats are also smoked for additional flavor.

We have loved Columbus for there cured meats for years now. We are getting in a new large format HOT Sopressata to go along with their Finocchiona and Sopressata.  Come by after Wednesday for a taste!

 P.S. We just pre-ordered their Truffle and Porchini Salame due in early November....we will keep you posted.