Salame Making Process
- STEP 1 -
The "chopper," or the "cutter," is an aptly named machine that does exactly as it promises: it chops the meat. But the real work is done by the salumiere – or master salame maker – who lends a craftsman's eye to determine how fine or coarse to chop the meat. At just the right point, seasonings are added.
- STEP 2 -
The chopped and seasoned meat is stuffed as tightly as possible without air into a specific casing, depending on the variety of salame. Hand-tying is a craft that relies on eyes and experience, not rulers, to determine the ideal length of each salame.
- STEP 3 -
In the Fermentation Room freshly stuffed salame is hung for five to seven days. First, we use natural starter cultures to begin the fermentation process. Next, the growth of our Columbus Fiore, or bloom, begins to develop. Fiore is a soft, white coating similar to the rind on Brie cheese that adds flavor complexity while offering protection during the aging process. Finally, the curing begins as the salame dries.
- STEP 4 -
In the Aging Room salame slowly ferments and develops its distinct aromas and flavors. Depending on the type of salame, this process can take anywhere from three weeks to three months.
- STEP 5 -
Only once the salame has been aged to perfection is it packaged and shipped to stores.
- STEP 6 -
Some of our salame is conveniently pre-sliced. We carefully remove the casings, slice thinly and package immediately to maintain freshness.